By 
30 min
4 grote kommen
Chinese Corn Soup
A nice broth soup with a delicious corn flavor, just like I know it from the Chinese restaurant. Not difficult to make at all and quickly ready. You can perfectly make it in advance and reheat it.
What do you need?
- 2 chicken fillets
- 2 liters (70 oz) of water
- 2 stock cubes (beef or chicken)
- 500 gr (17 oz) canned corn
- 2 spring onions, sliced
- 3 eggs, beaten
- 2 cloves of garlic, minced
- 1 tablespoon of ginger powder
- 1 tablespoon of light soy sauce
- 1 tablespoon of sesame oil
- 4 tablespoons of corn starch
How to make it?
Bring 2 liters (70 oz) of water to a boil with stock cubes in it. Cook the chicken breasts in this for 15 minutes.
Take out the chicken and pull it into pieces, using two forks. Set aside for later.
Pour the water into a measuring cup so that you have 1.5l. You can dispose of the remaining water.
Add 1 tablespoon of oil in the same cooking pot and briefly fry the garlic and ginger powder.
Add the corn and the tablespoon of soy sauce. Let this simmer for 3 minutes.
Now add the stock back and bring to a boil.
Put the cornstarch in a bowl and add a little stock to loosen it.
Pour this into the soup when it boils. But do this little by little and while stirring. The soup is now thickening.
Add the chicken and pour the beaten eggs in the soup while stirring.
Divide into bowls and serve with spring onions.
Bon Appetit!
