Chicken and sweetcorn soup

This Chinese soup is a real favourite with children, and it’s pleasingly economical to make. You’ll only need two chicken leg joints (the joint with the thigh and drumstick attached) to serve four people.

You might have eaten this in Chinese restaurants. This is an egg-drop soup: this means it’s thickened by whisking a thin stream of beaten egg into the bubbling stock immediately before serving, leaving you with delicious strands of seasoned egg mingling with the chicken pieces and the sweetcorn. If you want to make extra to freeze, skip the egg stage, adding it to the defrosted soup immediately before you serve.

To serve four, you’ll need:

2 chicken leg joints
1 litre water
1 chicken stock cube
1 piece of ginger, about the size of your thumb, cut into coins
2 spring onions (plus extra to garnish)
3 cloves garlic
1 can creamed corn
2 tablespoons soya sauce
1 teaspoon cornflour
1 teaspoon sesame oil
2 eggs
Salt and pepper

Brown the outside of the chicken pieces in a large, heavy saucepan with the garlic, spring onions and ginger for five minutes. Pour over the water and a tablespoon of soya sauce, and crumble the stock cube into the pan. Bring up to a gentle simmer and keep over a medium heat for half an hour, skimming any froth off the top of the stock as you go.

Remove the chicken from the pan, and use a knife and fork to remove all the meat from the bones, chopping it into small pieces. Set the meat aside and return the bones and skin to the stock, and simmer for another half hour.

Strain the stock through a sieve to remove the bones, ginger, garlic and spring onions. Return the clear liquid to the pan and add the meat you took off the bones earlier and the can of creamed corn to the stock. Add a splash of cold water to the cornflour in a mug, mix well and stir into the stock. Bring back to a simmer. In a large jug, whisk the sesame oil, a tablespoon of soya sauce and the eggs together. Remove the soup from the heat and stir it hard, drizzling the egg mixture in a stream into the rotating liquid. Taste to check the seasoning, adding salt and pepper if necessary. Serve immediately, dressed with some chopped spring onion.

4 Replies to “Chicken and sweetcorn soup”

  1. You’re right about children liking this. My kids keep on asking me to cook it again, and it’s very easy to make, so we are all happy. Thank you!

  2. With regards to chicken sweetcorn soup. I have made this for a while now and all my family love it. However the recipe I used was for the white of the egg only. Which version is correct?
    Also can I freeze the soup with the egg white already in it?
    Many thanks.

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