Chinese Chicken & Sweetcorn Soup

This warming Chicken & Sweetcorn Soup tastes just like your local Chinese takeaway & takes no time to whisk up! Cornflour gives the soup a silky smooth texture while toasted sesame seeds deliver that familiar nuttiness. Warm, comforting & wholesome.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle. Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat

Step 2

Once hot, add the chicken breast[s] and cook on both sides for 3 min or until lightly browned (don't worry it won't be fully cooked yet!)

Step 3

Meanwhile, peel and finely chop (or grate) the garlic. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger.

Step 4

Dissolve the chicken stock cube[s] in 600ml [1.2L] boiled water – this is your chicken stock. Re-boil a kettle

Step 5

Add both the chopped garlic and chopped ginger to the pan, reduce the heat to medium and cook for 1 min

Step 6

Add the Shaoxing wine, soy sauce and chicken stock, cover with a lid, and cook for 12-15 min until the chicken is cooked

Step 7

Meanwhile, add the wheat noodle nests with a pinch of salt to a separate pot and cover them with boiled water until they're fully submerged

Step 8

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite

Step 9

Once done, drain and return to the pot with a drizzle of vegetable oil (this stops them sticking together)

Step 10

Meanwhile, pick the coriander leaves from their stems. Trim, then slice the spring onions finely

Step 11

Add the cornflour to a bowl and gradually stir in 100ml [200ml] boiled water, then whisk to a smooth paste

Step 12

the cornflour and water paste will help thicken your soup!

Step 13

Once done, transfer the cooked chicken from the broth to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’

Step 14

Drain the sweetcorn

Step 15

Keep the pan of broth over a high heat and gradually whisk the cornflour paste into the broth until it's silky smooth and thickened

Step 16

Add the shredded chicken back to the broth along with the sweetcorn and cook for 2 min or until hot – this is your chicken & sweetcorn soup

Step 17

Divide the drained noodles among large bowls and ladle over the chicken & sweetcorn soup

Step 18

Garnish with the toasted sesame seeds, sliced spring onion, coriander leaves and a drizzle of toasted sesame oil

Step 19

Enjoy!

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