Steph's Chicken and Sweetcorn Soup (from Scratch)
A delicious chicken and sweetcorn soup made completely from scratch.
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 eggs, (beaten)
- 1 can creamed corn (420 gm)
- 1 tbsp shao xing cooking wine
- 1 tsp sugar
- 2 tbsp fish sauce
- 350 gm chicken meat, (shredded)
- 1.8 kg whole chicken (not frozen)
- 2 L water
- 1 onion, (peeled and quartered)
- 2 carrots, (chopped into small chunks)
- 1 celery stalk, (roughly chopped)
- 1 swede, (peeled and cut into small chunks)
- 20 gm ginger, (thinly sliced)
- 1/2 tsp salt
- pepper to taste
- 2 tbsp corn starch
- 2 tbsp water
- 2 spring onions (finely chopped)
- 4 sprigs coriander (finely chopped (optional))
Instructions
- 1
In a medium stockpot, bring 2 L of water to the boil.
- 2
Place the chicken with the breast face down in to the boiling water. Let it come back to the boil and skim any scum that accumulates on the surface.
- 3
Add the the rest of the soup ingredients and cook for 1 hour.
- 4
Take the chicken out to cool and strain the soup. Put the soup back into the pot on medium low.
- 5
Once the chicken is cool enough to touch, shred roughly 350 gm of chicken meat. Store the rest of the meat in the fridge for another recipe.
- 6
Add the shao xing wine, sugar, fish sauce and cream corn into the soup. Combine well.
- 7
Add the thickener and stir it in until the soup thickened.
- 8
Very slowly swirl the soup with a wooden spoon in a circular motion, and add the beaten eggs in little batches.
- 9
Taste check the soup and adjust to your preferences.
- 10
Add the chicken in at the last minute and garnish.