RECIPE | Chinese style chicken & sweetcorn soup - perfectly made with left overs!
13:08:00
After
having chicken for a Sunday roast, I wanted to use up the leftovers in the
fridge. I didn’t really follow any particular recipe to do this and it took me
about 10 minutes to make! (The most time consuming thing for me was actually
taking the chicken off of the bones…) This recipe is for the soup made
specifically with left overs, but I’m pretty sure if you just use some boneless
chicken breast and cook it in the oil for slightly longer (similar to step 1)
you should get the same results.
You will need:
· Left over chicken, I would say about
100g but I didn’t use any specific measurements of most of the ingredients, I
just filled a cereal bowl with
chicken which I removed from the bone. If you’re following this recipe with
uncooked chicken, make sure that it’s boneless
· 100g (ish) of tinned sweetcorn
· 1 tbsp of Sunflower OR vegetable oil
· 1 tbsp of corn flower
· 600ml of chicken stock-To make this
I used 1 and a half stock cubes to get quite a strong flavor but it’s entirely
down to your taste!
· 1 egg
· 1 tbsp of lemon juice
· Soy sauce (to serve)
1. First, if you’re following this
recipe using left over chicken,
ensure that it is removed from the bone and tear it into mid-sized chunks (you
don’t need to slice it, I just used my hands to tear it!) Once you have all of
your chicken torn into chunks, add the table spoon of oil to a deep pan, allow
it to heat up and then add the chicken to the pan. Allow it to heat up gently
(this may ‘sizzle’ slightly, but just turn the heat down if you start hearing
this.)
If you’re using uncooked chicken, make sure that it is boneless and slice
it into mid-sized chunks. Follow the same step as above, adding the oil to the
pan, but let the chicken cook for longer, allow it to change colour. This will
take longer than if you are using pre-cooked chicken.
2. Once the chicken has been heated,
you need to add a little of the chicken stock to some corn flour, and stir it
together, then add it to the chicken, along with the rest of the stock, as well
as the sweetcorn. Allow this to boil.
3. Beat the egg and lemon juice
together, and slowly pour it into the pan, while stirring with a fork. This is
to give the egg a ‘stringy’ texture.
4. Allow it to simmer for about 5
minutes, then serve with a drizzle of soy sauce – also perfect with prawn
crackers!
I also heated this up the next day and it tasted just as good, I’m
definitely going to make it again sometime soon because it was so quick and
easy and it tasted great! I hope you enjoy this simple recipe.
Peace
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