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Chicken & Sweetcorn Soup Recipe | |
Chinese Soup | |
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Ingredients:
1 x 6 oz (175 g) boned & skinned chicken breast2 tbsp sunflower oil 2-3 scallions (spring onions) thinly slices diagonally 1 small red (bell) pepper, cored, seeded and sliced thinly 1 garlic clove, crushed 4 ozs (125 g) baby sweetcorn sliced thinly 1 3/4 pints (1 litre) chicken stock 7 oz (200 g) can sweetcorn niblets well drained 2 tbsp sherry 2-3 tsp bottled sweet chilli sauce 2-3 tsp cornflour 2 tomatoes, peeled, quartered and seeded,then sliced salt & pepper freshly chopped cilantro (coriander) or parsley to garnish
Directions:
1.Cut chicken breast into 4 strips lengthways, then cut each strip into narrow slices across the grain.2. Heat oil in a wok, swirling it around until it is really hot. Add chicken and stir fry for 3-4 minutes, spreading it out over the wok until it is well sealed all over and almost cooked. 3. Add scallions, bell pepper and garlic and continue to stir fry for 2-3 minutes, then add baby sweetcorn and stock and bring to the boil. 4. Add the corn niblets, sherry, and sweet chilli sauce and salt to taste and simmer for 5 minutes, stirring from time to time. 5. Blend the cornfloer with a little cold water, add to the soup and bring to the boil. Add the strips of tomato, adjust the seasoning and simmer for a few minutes. Serve the soup very hot, sprinkled with finely chopped cilantro or parsley.
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