A Chinese-style soup of ginger chicken stock, sweetcorn, shredded chicken and ribbons of egg, finished with sesame oil and spring onions. Serves 4.
1,200ml
3cm
2 breasts300g
1 tin340g
2tbsp
3tbsp
1tbsp
2piece
1tsp
1pinch
2piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200ml | — | — | |
| 2 | | 3cm | — | — | |
| 3 | | 300g | 2 breasts | — | |
| 4 | | 340g | 1 tin | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 3tbsp | — | — | |
| 7 | | 1tbsp | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1pinch | — | — | |
| 11 | | 2piece | — | — |
Pour the stock into the large saucepan.
Chicken stock · 1,200 ml
Lay the ginger on the chopping board.
Fresh ginger · 3 cm
Scrape off the skin with the edge of the spoon.
Bring to the boil.
Lower the chicken breasts into the stock with the tongs.
Chicken breast · 300 g
Turn the heat down and simmer gently for about 15 minutes, until the chicken is cooked through and the thickest part reads 74 °C on a thermometer.
Lift the chicken onto a plate with the tongs.
Leave it for 5 minutes to cool a little, then shred it with two forks.
Meanwhile, tip the sweetcorn into the sieve to drain.
Sweetcorn · 340 g
Simmer for 5 minutes.
Put the cornflour in the small bowl.
Cornflour · 2 tbsp
Add 3 tablespoons of cold water and stir until smooth.
Water · 3 tbspStir the slurry again, pour it into the broth and stir for 1 minute, until slightly thickened.
Add the soy sauce.
Light soy sauce · 1 tbspCrack the eggs into the jug.
Egg · 2 piece
Beat with the fork until smooth.
Stir the soup in a slow circle with the wooden spoon and pour in the eggs in a thin stream, so they set into ribbons.
Leave for 30 seconds, until the egg is fully set, then take the pan off the heat.
Add the sesame oil.
Sesame oil · 1 tspAdd a pinch of white pepper.
Ground white pepper · 1 pinchLay the spring onions on the board.
Spring onions · 2 piece| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,200 ml | | Pour the stock into the large saucepan.⏱ 15sResultChicken stock |
| 2 | 3 cm | | Lay the ginger on the chopping board.⏱ 5sResultFresh ginger |
| 3 | Fresh gingerstep 2 | | Scrape off the skin with the edge of the spoon.⏱ 30sResultPeeled fresh ginger |
| 4 | Peeled fresh gingerstep 3 |  | Grate it finely into the stock.⏱ 30sResultStock with ginger |
| 5 | — | | Bring to the boil.⏱ 6 minResultBoiling ginger stock |
| 6 | 300 g | | Lower the chicken breasts into the stock with the tongs.⏱ 15sResultChicken to poach |
| 7 | — | | Turn the heat down and simmer gently for about 15 minutes, until the chicken is cooked through and the thickest part reads 74 °C on a thermometer.⏱ 15 minResultPoached chicken |
| 8 | Poached chickenstep 7 | | Lift the chicken onto a plate with the tongs.⏱ 15sResultPoached chicken |
| 9 | — | | Leave it for 5 minutes to cool a little, then shred it with two forks.⏱ 7 minResultShredded chickenused in step 16 |
| 10 | 340 g | | Meanwhile, tip the sweetcorn into the sieve to drain.⏱ 10sResultSweetcorn |
| 11 | Sweetcornstep 10 | | Add it to the stock.⏱ 10sResultSweetcorn |
| 12 | — | | Simmer for 5 minutes.⏱ 5 minResultSweetcorn broth |
| 13 | 2 tbsp | | Put the cornflour in the small bowl.⏱ 5sResultCornflour |
| 14 | 3 tbsp | | Add 3 tablespoons of cold water and stir until smooth.⏱ 20sResultCornflour slurry |
| 15 | Cornflour slurrystep 14 | | Stir the slurry again, pour it into the broth and stir for 1 minute, until slightly thickened.⏱ 1 minResultThickened broth |
| 16 | Shredded chickenstep 9 | | Add the chicken.⏱ 10sResultBroth with chicken |
| 17 | 1 tbsp | | Add the soy sauce.⏱ 5sResultSeasoned chicken broth |
| 18 | 2 piece | | Crack the eggs into the jug.⏱ 20sResultEgg |
| 19 | — | | Beat with the fork until smooth.⏱ 30sResultBeaten eggs |
| 20 | Beaten eggsstep 19 | | Stir the soup in a slow circle with the wooden spoon and pour in the eggs in a thin stream, so they set into ribbons.⏱ 30sResultEgg ribbons and broth |
| 21 | — | | Leave for 30 seconds, until the egg is fully set, then take the pan off the heat.⏱ 30sResultChicken and sweetcorn soup |
| 22 | 1 tsp | | Add the sesame oil.⏱ 5sResultSoup with sesame oil |
| 23 | 1 pinch | | Add a pinch of white pepper.⏱ 5sResultFinished chicken and sweetcorn soupused in step 26 |
| 24 | 2 piece | | Lay the spring onions on the board.⏱ 5sResultSpring onions |
| 25 | Spring onionsstep 24 |  | Trim them and slice thinly.⏱ 30sResultSliced spring onionsused in step 27 |
| Total Time | 38 min | ||
| Nutrient | Per serving |
|---|---|
| 336kcal | |
| 31g | |
| 10g | |
| 3g | |
| 31g | |
| 11g | |
| 2g | |
| 854mg |
A Chinese-style soup of ginger chicken stock, sweetcorn, shredded chicken and ribbons of egg, finished with sesame oil and spring onions. Serves 4.
What you’ll doYou will poach chicken in ginger stock and shred it, simmer sweetcorn in the broth, thicken it with cornflour, swirl in beaten egg, then finish with soy, sesame oil and spring onions.
