2016 Jun 7
Cooking with Aunty D.
Who would resist ordering a thick creamy chicken and sweet corn soup from your favourite Chinese restaurant? Given that we Lankans are huge fans of Chinese food, chicken and sweet corn soup is our go-to show stopper. Read below and learn how to make it yourself.
Prep time: 1 hr
Makes: 6 servings
Ingredients:
- Skinless Chicken Breast fillet 1/2
- Chicken Stock 1 L
- Ginger 1/2 tsp
- Knorr Chicken Cube 1
- Creamy canned corn 1cup
- Cornflour
- Egg 1
- Sesame Oil 2 drops
- Spring onion
- Water 750ml
Method:
- Place the chicken fillet in a bowl and pour 1 1/4 L of water and let it boil.
- While boiling, add ginger and sesame oil.
- Cover the lid and allow it to simmer for 20 min gently.
- Remove the chicken and shred it.
- Strain the chicken stock (Taken from the water used to boil the chicken).
- Pour it into a pot and let it heat up. Add 1 Knorr Chicken Cube and bring it to boil. Then add the cream canned corn.
- Stir it for a while and then add the shredded chicken.
- Correct the seasoning.
- Mix corn flour with a small amount of water to form a thin paste. Drizzle it over the soup and mix thoroughly.
- Add 1 egg and pour it over the soup.
- Give it a stir and switch the cooker off immediately.
Garnish with spring onions and serve.
Aunty D. is a full time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
