Chicken and Sweetcorn Soup Chinese Style Recipe - Skint Chef (2024)

FAQs

What is Chinese chicken and sweetcorn soup made of? ›

Chinese-style chicken and sweetcorn soup is easier to make than you might think. Little chunks of chicken are cooked with sweetcorn and stock, plus couple of little flavour enhancers – like white pepper and sesame oil. It's all finished off with that classic fluffy egg, feathered into the broth.

Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.

Tesco Chicken & Sweetcorn Soup 600G - Tesco Groceries.

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up!

Made with natural ingredients such as herbs, plants and meats, Chinese soups are filling and tasty, and can help maintain your weight. You can drink Chinese soups in place of snacks, or simply have them as meal replacements.

To make a thick Chinese soup, all of the ingredients required tend to be added into a pan at once and cooked slowly, allowing the flavours to infuse each other. The soup is further thickened by adding in a thickener such as tapioca starch or cornstarch.

Cornstarch is the foundation of Chinese cooking and this magical pantry ingredient is commonly used to thicken soups, stews and sauces. It's also the primary ingredient in making a slurry to coat the meat. Chen says cornstarch helps the meat retain moisture while it cooks, thus yielding a silkier texture.

Hot and sour soup or egg drop soup

Both soups are low in calories — containing only 65–90 calories per 1-cup (240 mL) serving — and you can make them even healthier by avoiding the fried lo mein noodles that are often offered as a topping ( 2 , 3 ).

What is Chinese chicken soup made of? ›

It's typically made with chicken, ginger, scallions, Chinese rice wine, and sesame oil, and simmered in chicken broth for a warming, aromatic broth flavored with traditional Asian spices, herbs, and seasonings.

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Serving Ideas

A bowl of our Cream of Chicken Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

Hot and sour soup or egg drop soup

Both soups are low in calories — containing only 65–90 calories per 1-cup (240 mL) serving — and you can make them even healthier by avoiding the fried lo mein noodles that are often offered as a topping ( 2 , 3 ).

It's typically a soup that is unique to the restaurant and is often a blend of ingredients that the chef believes sets their establishment apart. Some common ingredients that you might find in a house special soup include chicken, shrimp, pork, tofu, various vegetables, and sometimes even seafood like scallops or crab.

Western soups are typically very thick and are served lukewarm. So it is possible to put a big spoonful of it into your mouth without getting burned. But Chinese soups are meant to be served piping hot.