Does anywone have a recipe for a simple chinese 'chicken and sweetcorn' soup?

I don't, but I wish! @@;Does anywone have a recipe for a simple chinese 'chicken and sweetcorn' soup?
2 chicken stock cubes


Can of creamed sweetcorn


Piece of cooked chicken


1 egg


Salt and pepper to taste


Two tablespoons of cornflower mixed with 2 tablespoons of water to thicken.





For an alternative change the chicken with crab sticks for


Crab meat and sweetcorn soupDoes anywone have a recipe for a simple chinese 'chicken and sweetcorn' soup?
CHICKEN AND SWEET CORN SOUP





4 sticks celery


1 med. onion


1 sm. head leek


3 ears of corn or 1 lb. frozen niblets


2 breasts of poached chicken


3 pts. chicken stock


2 tbsp. corn/sunflower oil


4-6 tbsp. cream





Neatly chop onion, celery, and leek. Heat oil in large pot and gently fry off celery, onion, and leek for 10-15 minutes until without color (softened). Add chicken stock and simmer for 20 minutes. Add corn and simmer for 10 minutes. Poach chicken in a little of the stock. Slice and add to soup. Stir in cream. Season to taste.


NOTE: Add chicken at the last moment or it can become tough, stringy or soggy, if added too soon.
Shandong Chinese chicken


INGREDIENTS


2 tablespoons melted butter


1/2 cup white vinegar


1/4 cup water


1/2 cup mayonnaise


2 tablespoons prepared horseradish


1 tablespoon white sugar


3/4 teaspoon ground black pepper


1 pinch salt


4 chicken leg quarters


DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and brush the foil with melted butter.


In a medium bowl, mix together the vinegar, water, mayonnaise, horseradish, sugar, salt and pepper until well blended. Coat each piece of chicken heavily with the sauce, and place onto the prepared baking sheet.


Bake, uncovered, for about 45 minutes in the preheated oven. Baste occasionally with remaining sauce. Chicken is done when the juices run clear, and the meat is no longer pink. Serve with rice or noodles.
I don't know if this is what you have in mind, but this is for what a lot of chinese people call ';dian hua tiang'; aka ';egg flower soup.'; It's a pretty common soup. :]


Ingredients:


can of chicken broth


can of kernel corn


2 eggs


corn starch optional





I know these aren't very detailed instructions, but it's mostly based on personal taste.


All you have to do is boil the chicken broth [add some water if you like so it isn't too salty] then add the corn. For the eggs, beat them in a bowl first and then run them through a strainer over the pot to make it ';fluffy'; and sort of strand like. Let it come to a boil, and then add a little corn starch if you want to thicken the soup.


You can add whatever you want to the soup. If you want more eggs, then use more eggs. It's pretty simple, you don't even have to follow the steps in order, except that you need to put the liquids in the pot first.


You can also add some white pepper for taste.
Yes
Very easy, with a little bite due to the chillies and ginger 鈥?I often increase amounts to really get the sinuses going and warm diners up in the winter, it鈥檚 up to personal preference.





For a heartier meal, you could add some cooked rice vermicelli to the diners鈥?bowls before ladling in the soup.





Serves 4 - 6 (depending on size of servings)





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5 cm piece ginger, peeled and finely shredded


Heat stock in large saucepan to a gentle simmer. Combine shredded chillies, shredded ginger and minced garlic together, add to stock with creamed corn, and corn kernels. Simmer on a slightly higher heat for about 5 minutes, stirring occasionally until ingredients and flavours are well combined.





Add chicken fillets. Cook a further 15 minutes until chicken is cooked through. Remove chicken fillets to a bowl and allow to cool a little. Using two forks, shred into small threads or bite sized pieces, depending on preference.





Add spring onions to soup and continue to simmer for 5 minutes or so; return chicken shreds to soup. Stir through and bring to a light boil.





Beat eggs and add soy sauce and mirin or dry sherry for additional flavour, stir lightly to combine.





Slowly pour the egg mixture into the soup in a very thin stream, making figure-eight patterns (ie do not pour it all in one go) and stir continuously with a fork whilst pouring. The egg will form puffy strands and thicken the soup (in Chinese restaurants this type of soup is called 鈥榚ggdrop soup鈥?.





Taste and season further if required.





Serve hot in Chinese soup bowls.





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Does not lend itself to freezing, but lasts up to three days in the fridge and seems to get even better! You may need to add a little water to dilute soup as you get to the end.











1 鈥?2 red chillies, halved lengthwise, seeded and sliced very finely crosswise





4 cloves garlic, peeled and minced





1 litre home made strong chicken stock





400 g tin creamed sweet corn





400 g tin sweet corn kernels, drained





2 chicken breast fillets, trimmed of fat and sliced lengthwise into three (just for faster cooking)





6 spring onions, trimmed and finely chopped (use both white and some green parts)





2 large eggs, beaten





1 tbspn soy sauce





1 tbspn mirin or dry sherry





pepper, salt
This is one of my favourite soups





Ingredients


Leftovers of cooked chicken, finely sliced


Cornflour


2 eggs, mixed


Half a pint of sweetcorn, frozen or cooked


1 pint of strong chicken stock


Salt and pepper to taste





Method


For thickening, mix some cornflour with water until it becomes a paste. Put the chicken stock in a saucepan. After cooking the sweetcorn, add it to the saucepan of stock along with the cooked chicken. Thicken the mixture with some cornflour. Slowly pour in the mixed egg, using a figure of eight movement, until it threads with the mixture. Bring to the boil and serve.
I make this all the time with leftover chicken or turkey. If you don't have any left over chicken just boils some chicken and remove the skins and bones and use that.





Chicken, chicken stock, soya sauce, sweetcorn can be canned or frozen which you defrost and both need to be pureed, or get creamed sweetcorn, clove garlic and couple of spring onions, some cornflour.





Can stir in an egg afterwards.





I don't know the exact ingredients because I do it off the top of my head.





Chop up chicken, and put in large saucepan with garlic fry for a bit and add the sweetcorn heat through then add soya and cornflour gradually add the stock til you get the texture you want.





Stir in egg afterwards.