Chinese Chicken and Corn Soup
This Chinese Chicken Corn Soup is easy to make, a budget friendly meal that your kids will love. Made with silky chicken broth, ginger, garlic, beaten eggs, noodles and rotisserie chicken. A heartwarming midweek dinner recipe
Servings 12 people
Ingredients
- 12 cups chicken stock
- 3 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 3 tablespoons Soy Sauce
- 1½ tablespoon Sesame oil
- 3 tablespoons Chinese Cooking Wine Shaoxing Wine
- 1 rotisserie chicken skinless, chopped
- 2 cans creamed corn
- 4 eggs
- 7 oz /200g Asian noodles
- 4 green onions thinly sliced
Instructions
- Bring the Chicken Broth to a boil. Add garlic, ginger, soy sauce, sesame oil and Chinese Cooking Wine and simmer for 5 minutes.
- Add chopped chicken and cream corn and simmer for 10 minutes.
- Taste. Add extra Soy, Chinese Cooking Wine or Sesame if required.
- Beat eggs and pour into the soup in a slow steady stream, while constantly stirring the soup with chopsticks. Eggs will form into thin strands or ribbons.
- Drop in Asian noodles and cook according to instructions.
- Mix through green onions, and serve immediately.
Notes
This is a large recipe, full stock pot! For a smaller portion, just half the recipe, then you won't eat leftovers for a week.