
Ainsley Harriott
from
Ainsley's Meals in Minutes
Try Ainsley Harriott's version of popular chicken and sweetcorn soup - originally from the southwest of China...
Try Ainsley Harriott's version of popular chicken and sweetcorn soup - originally from the southwest of China...
Chicken and sweetcorn soup
Method
2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
Prep:
5 min
Cook: 15 min
Cook: 15 min
Ingredients
1 tbsp vegetable oil100g boneless, skinless chicken breast, finely diced
1 garlic clove, finely chopped
1 cm piece ginger root, finely chopped
1 tbsp cornflour
600ml hot chicken stock
100g Sweetcorn
1 egg
1 tbsp fresh lemon juice
shredded Spring onions, shredded, to garnish
dark Soy sauce
toasted sesame seeds, to garnish
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Afternoon tea, curry cookery courses and more!
Special offers on wine



















