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Chicken And Corn Egg Soup

by crystalnung (follow)
Healthy (1888)      Quick (1387)      Simple (966)      Soup (256)      Chinese (139)      Appetisers (114)     
A healthier spin on a fusion of the common chicken and corn soup with a traditional Chinese egg soup. This is a soothing and comforting recipe that's perfect in preparing you for a bigger meal to come or for the chilly days!

Ready to enjoy

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 2 servings

1 boneless, skinless chicken breast
2 cups chicken stock
1 small garlic clove
1cm piece of ginger
cup corn kernels
1 egg
Spring onion, chives, pepper, soy sauce (optional)


Slice chicken breast into thin slices. Place in a small saucepan and cover with water.
Over medium heat, bring to a boil. Reduce the heat to let it simmer for 5 minutes.
Turn off the heat and cover saucepan for a few minutes.
Prepare the chicken stock if needed and finely chop garlic clove and ginger.
Drain chicken breast pieces and add to a medium sized saucepan, along with chicken stock, garlic, ginger and corn kernels.
Stirring occasionally, bring to the boil before allowing to simmer gently for 5 minutes.
Whisk the egg in a small bowl.
Slowly trickle the bowl of whisked egg into the saucepan while stirring the soup with a fork in one direction. Soft, egg ribbons/strands should then form in the soup.
Turn the heat off immediately to prevent overcooking the egg. Serve soup into small bowls and season to taste with spring onions/chives, pepper, sesame seeds or soy sauce.

Poaching the chicken breast pieces

Preparing chicken stock, garlic and ginger

Shredding poached chicken pieces

Bringing corn kernels, chicken breast, chicken stock, garlic and ginger to a boil

Whisking egg in a small bowl

Slowly drizzling whisked egg into simmering saucepan

Ready to garnish with additional toppings

I like this Recipe - 7
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