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Delicious Chinese Chicken and Corn Soup. Quick and easy to make and exploding with flavour, guaranteed to warm your soul. Made with a rotisserie chicken and Asian noodles, all done in 30 minutes.

Chinese Chicken and Corn Soup

Delicious Chinese Chicken and Corn Soup. Quick and easy to make and exploding with flavour, guaranteed to warm your soul. Made with a rotisserie chicken and Asian noodles, all done in 30 minutes.

Course Dinner, Soup
Cuisine Chinese
Keyword Chinese Chicken and Corn Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Peter's Food Adventures

Ingredients

  • 12 cups of chicken stock
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Shaoxing Wine Chinese Cooking Wine
  • 1 tablespoon Sesame oil
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 1 store-bought roasted chicken deboned skinless and shredded (rotisserie chicken)
  • 2 cans of creamed corn
  • 400 g Asian Wheat Noodles - you can choose wide or thin
  • 1 tablespoon corn starch
  • 3 eggs
  • 3-4 green onions thinly sliced

Instructions

  1. In a large stock pot bring chicken stock to a boil.
  2. Add garlic, ginger, soy sauce, sesame oil and the Shaoxing Wine to the stock and bring to a boil for about 5 minutes.
  3. Add the shredded roast chicken and creamed corn and continue to boil over medium heat. Allow the soup to simmer for 10 minutes for the flavours to combine.
  4. Add Asian noodles to the soup and cook them according to instructions. Taste. Add a little more Soy, Shaoxing or Sesame oil if necessary.
  5. In a small glass, mix 1/4 cup water with the cornflour and stir into the soup to slightly thicken it. Add an extra half teaspoon of cornflour if you like the soup a bit thicker in consistency. Keep the soup simmering for the last steps.
  6. Lightly beat 3 eggs and slowly pour them into the soup in a slow steady stream, while constantly stirring the soup with chopsticks. If you pour the eggs in too quickly without stirring, they will clump together resembling scrambled eggs. You want the eggs to form into thin strands in the soup.
  7. Serve topped with thinly sliced green onions and enjoy!

Recipe 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.