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Chinese Takeaway style Chicken and Sweetcorn Soup!

 For me, Chicken and Sweetcorn soup from the Chinese takeaway is an ultimate "must-have" for me. I always order it and always add extra soy sauce (because I'm a salt fiend!). Its also a huge hangover cure for me too. I've been known to ask my husband to go and get me some "soup soup" from the Chinese when I am immobilised by a horrific hangover. 

Yesterday was the Chinese Lunar new year, a festival celebrated by not only those from Chinese heritage but millions of other cultures including the Viets and Thais. Chinese food is unparalleled and has some fantastic complexity but yet is super simple in so many ways. I was keen to try to recreate this dish at home for the Year of the Ox celebrations. 

The best thing about this soup, in my opinion, is that it can be made super quickly (faster than ordering a takeaway) especially if you use pre-cooked leftover roast chicken and you could even cheat using those tubes of garlic/ginger paste too! 

This recipe will make 6 bowls: 

You will need:

  • Chicken Powder or Chicken stock cubes (I use chicken powder from my local oriental supermarket as it gives a super authentic flavour). 
  • 2 Raw Chicken breasts (300g)
  • 1 inch of raw Ginger- Peeled and grated on a fine grater. 
  • 2 fat cloves of garlic- peeled and grated on a fine grater.
  • 1 tbsp of Light Soy Sauce (Use light as its a saltier in flavour and not as thick). 
  • 2 spring onions finely chopped for toppings.
  • 2 large eggs - beaten together
  • 2 heaped tbsp of Cornflour 
  • 1 tin of sweetcorn (200g)
  • 1 tsp of oil 
  • 2 large saucepans
How:
  1. In a large saucepan, add your chicken breasts whole to water. Add in your chicken stock powder or cube and bring to the boil and immediately reduce to a simmer. -Leave to simmer for 10 mins. 
  2. Once the Chicken has simmered, remove from the broth and set aside. DO NOT BIN YOUR BROTH.
  3. In a separate pan, heat you oil and add the ginger and garlic and fry for a few minutes but be very careful to not let it burn. 
  4. Once aromatic, add in the chicken stock/broth from your other pan and your tin of sweetcorn. (I didn't even bother to drain the water from the corn). Bring to a simmer.
  5. Whilst the broth is simmering, using two forks shred your chicken breasts. 
  6. Make a slurry using some cold water in a small dish with your cornflour and then slowly add to the broth stirring. 
  7. Add in the chicken and bring to a high simmer allowing the broth to thicken. 
  8. Add in the soy sauce and then slowly pour the beaten eggs into the soup, stirring constantly. 
  9. Simmer for another min or so and then serve with some chopped spring onion on the top. 
Nutritional Values per bowl:
Calories: 131 
Fat: 3.5g
Protein: 18.8g
Carbohydrates: 5.8g
Fibre: 1.1g

I hope you enjoy! 
Char xx

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