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Chinese Chicken and Corn Soup | Creamy & Tender
(0)
25 min
Quick
Knuspr-Küche
Eine samtige, wärmende Hähnchen-Mais-Suppe nach traditioneller chinesischer Art mit zarten Hähnchenstreifen, süßem Mais und feinen Eierfäden. Schnell zubereitet und voller Geschmack.
Ingredients
Preparation method
Preparation
Pat the chicken breast filet dry and cut into very thin, bite-sized strips or small cubes. Peel and finely grate the fresh ginger. Wash the spring onions and slice into thin rings, separating the white parts from the green parts.
In a small bowl, mix the cornstarch with about 3 to 4 tablespoons of cold water until smooth and no lumps remain. Briefly whisk the eggs in a bowl with a fork.
Instructions
Bring the chicken broth to a boil in a medium pot together with the grated ginger and the white part of the spring onions. Briefly blend half of the sweetcorn with a little broth and add it to the broth along with the remaining whole corn – this creates a wonderfully velvety texture.
Chef's tip
For a vegetarian version, simply replace the chicken with finely diced silken tofu and use vegetable broth.
The soup can easily be prepared the day before – it is best to add the egg ribbons and sesame oil fresh when reheating.
35 min
Under an hour
