Chinese chicken and Sweet corn soup
Corn soup, mixed with chicken and egg
Calories: 415kcal
Servings: people
Equipment
- Sauce pan
Ingredients
- 500 ml Chicken stock
- 420 g Creamed corn (1 Tin)
- 2 tsp Soy sauce Light soy sauce
- 1 tsp Ginger Grated
- 1 tsp Garlic Grated
- 1 tsp Corn flour
- 3 tsp Water Tap
- 1 Egg Whisked
- 1 Chicken breast
- to taste Salt & pepper
- 3 tbsp Spring onion Chopped
Instructions
Shredded chicken
- Season the chicken breast with salt and pepper. Heat a pan on medium heat with 2 tbsp of oil. Once heated, pan fry the chicken on both sides until cooked through.
- Once cooked, using 2 forks, shred the chicken and leave aside.
Sweet corn soup
- In a large saucepan add chicken stock, creamed corn, soy sauce, ginger and garlic. Place on a medium fire. Let the mixture come to boiling point
- In a small container mix together cornflour and water, add it to the soup mixture once it reaches boiling point. Keep it on low fire for about 3-4 minutes, until the soup thickens
- Switch off the fire, then add the whisked egg while whisking the soup
- Finally add the shredded chicken, garnish with spring onion and serve.
Video
Nutrition
Calories: 415kcal | Carbohydrates: 50g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1456mg | Potassium: 1040mg | Fiber: 3g | Sugar: 11g | Vitamin A: 405IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 2mg
Nutrition Facts
Chinese chicken and Sweet corn soup
Amount Per Serving
Calories 415
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 162mg54%
Sodium 1456mg63%
Potassium 1040mg30%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 11g12%
Protein 38g76%
Vitamin A 405IU8%
Vitamin C 14mg17%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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