Recipe: Chicken Sweetcorn Soup

Posted on 04/12/2011 by Tze

Featuring: Tze

This makes a very filling soup!

Updated on 28 June, 2012

Difficulty: Intermediate
Makes: 4 very generous bowls
Cooking time: 20 minutes

Ingredients:
-1 tsp sake
-2 tsps potato starch (to marinate the chicken) + 2 tbsps potato starch
-0,5 tsp white pepper
-1 tsp sesame oil
-1 tbsp light soy sauce
-1 chicken filet (any size)
-enough chicken broth powder/cubes to equal 1,5L of soup
-can of sweetcorn (medium size)
-10 sticks surimi
-3 eggs
-a bit of vegetable oil

Additional:
-handful of chopped spring onion
-2 tbsps light soy sauce
-2 tsps sesame oil
-white pepper

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  • http://twitter.com/mottekurunoda Zomink

    First off: Welcome back! Second: omgomgomg. DROOOOOL. Am TOTALLY going to make this. 

    • http://www.sugardesire.com/blog Tze

      Thanks! I need to catch up on your comics…
      It’s my mum’s recipe, but better–improved by me! >:3 It can be made in 20 minutes, btw. Oh! I should upload a picture of the real thing!

      • http://twitter.com/mottekurunoda Zomink

        Oooh, awesome photo. I’ve already told G and my mom that I’m making this for dinner tonight. I’ll post a photo too! YAY!

        • http://www.sugardesire.com/blog Tze

          Oohhh that’s fast! I hope it will turn out well (except for the starch going lumpy in the soup, or using too much soy sauce, it basically can’t go wrong) and will be looking forward to the picture. :3

          • http://twitter.com/mottekurunoda Zomink

            DONE! Oh man. It was SOOOO good! It didn’t turn out nearly as pretty as yours (it looks kind of dark in the photo; I didn’t remember putting in more soy sauce than you said…but maybe I did? Also, the egg didn’t come out as fluffy, which I’ll have to do better on next time), but still. Really delicious. Made a bit more than 1.5L for my parents and G, and the four of us finished the whole thing in one sitting. Thanks!!

          • http://www.sugardesire.com/blog Tze

            Yay, I’m glad you all enjoyed it! I forgot to mention I always use light soy sauce, that could’ve been the cause. :S Well, as long as it tastes the same! A more advanced way to make the egg fluffy is by taking a ladle full of soup, holding it at an angle so the soup pours back into the pan– and pouring the liquid egg ONTO it as it pours back. Repeat until all egg has been used up.
            That fried rice looks absolutely classic, btw. Mine always looks so… leftover!

  • Liz

    delish!

    • http://www.sugardesire.com/blog Tze

      You tested it. ;)