Chinese Chicken and Corn Soup

Chinese Chicken and Corn Soup

By Cindy Portwine
0:05 To Prep
0:10 To Cook
6 Servings
Average Rating
Difficulty Easy

Quick and easy for a rainy winters day


  • 1 Chicken breasts
  • 1litre Chicken stock, hot
  • Dash sesame oil
  • 2cm fresh ginger, grated
  • 1 cube chicken stock
  • 375g Creamed Corn
  • 2 tablespoons Corn flour
  • 2 Eggs, lightly beaten
  • 1 Spring onion - finely chopped

Step 1

In pressure cooker add stock, crumbled stock cube, whole chicken breast, creamed corn, sesame oil and ginger.

Step 2

Bring to pressure on high heat. Cook on setting 2 for 8 minutes.

Step 3

Quick release pressure

Step 4

Remove chicken breast and shred with two forks, return to soup.

Step 5

In a small bowl add corn flour with a small amount of chicken liquid. Mix to create a paste. Add slowly to chicken liquid and mix thoroughly.

Step 6

In bowl lightly beat eggs, add a little bit of the chicken liquid. Drizzle egg into soup while mixing, this will cook the egg as it hits he soup.

Step 7

Garnish with spring onion

Write a Review

Retype the CAPTCHA code from the image
Change the CAPTCHA codeSpeak the CAPTCHA code