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Chicken Corn Soup
Sconce&Scone

Chicken Corn Soup

Thie soup is quick to make and full of flavor. It comes together in less than 30 minutes and is perfect for a cold winter day or a runny nose.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3
Course: Appetizer, Main Course
Cuisine: Chinese
Ingredients Method Video Notes

Ingredients
  

  • 1 liter water
  • 1 maggi chicken cube
  • 1 chicken breast finely diced
  • 3/4 cup corn lightly mashed
  • 2 tbsp vinegar
  • 1 tbsp soy sauce low sodium
  • 1 tbsp sambal oelek
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/4 tsp garlic powder
  • 2 tbsp corn starch
  • 3 tbsp water for slurry
  • 1 egg beaten
  • 1/2 tsp sesame oil
  • salt to taste

Method
 

  1. Bring the water to a boil in a saucepan. Add the chicken cube, diced chicken, corn and vinegar. Simmer for five minutes.
  2. Then add the soy sauce, sambal oelek and seasoning.
  3. In a small bowl mix the corn starch and water for the slurry. Add it to the soup, mixing constantly so no lumps form. Simmer for a couple minutes.
  4. Add the beaten egg into the soup in three batches and do not mix until the egg floats to the top. Slowly mix to keep the egg ribbons intact. Add the sesame oil and simmer for a minute or so more and serve immedietly. Refridgerate leftovers.

Video

Notes

Spice.  If you want to make it more spicy add a tsp more of sambal oelek. If you want to lower the spice add half the amount of sambal oelek listed.
The eggs. I add one egg, but if you like egg and want a thicker soup, add two eggs. The ribbons will be larger and it will taste delicious. 
Make more. This is a small batch of soup perfect for 2-3 people. If you want to make it for a crowd this recipe doubles and triples easily. Adjust the salt accordingly.