Chicken & Sweetcorn Soup Recipe | Chinese Takeaway | Hint Of Helen (2024)

FAQs

What is Chinese chicken and sweetcorn soup made of? ›

Chinese-style chicken and sweetcorn soup is easier to make than you might think. Little chunks of chicken are cooked with sweetcorn and stock, plus couple of little flavour enhancers – like white pepper and sesame oil. It's all finished off with that classic fluffy egg, feathered into the broth.

Yes, you can reheat on the stovetop or in the microwave until piping hot just before serving. If the soup is too thick, you can add a splash of water. If the soup is not thick enough, you can add a bit of corn starch slurry to your desire consistency and bring it to boil.

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Corn starch, also known as cornflour, is a fine white powder made from corn. It is a common ingredient in many Chinese dishes because of its unique ability to thicken sauces and soups without altering the flavor of the dish.

To make a thick Chinese soup, all of the ingredients required tend to be added into a pan at once and cooked slowly, allowing the flavours to infuse each other. The soup is further thickened by adding in a thickener such as tapioca starch or cornstarch.

Hot and sour soup or egg drop soup

Both soups are low in calories — containing only 65–90 calories per 1-cup (240 mL) serving — and you can make them even healthier by avoiding the fried lo mein noodles that are often offered as a topping ( 2 , 3 ).

To ensure even cooling, some recommend dividing larger portions into smaller containers to ensure even cooling. Food can be safely stored in the fridge for three to four days, but it's advised you don't wait too long to eat the leftovers, as the quality of the meal can worsen over time.

Reheating Chinese takeaway is fine as long as it has not been out of the refrig too long. But any food that is left out too long is dangerous to eat! If it hasn't been more than a couple days it should be fine.

Is chicken and sweetcorn soup good for colds? ›

Modern research has actually shown that chicken soup, more than other hot liquid, increases mucus flow and helps the body rid itself of the cold virus. Chicken is rich in an amino acid called cysteine which helps loosen secretions.

If you don't have cornstarch handy, flour is a similar alternative that can be used to thicken soup (for a gluten-free option, you can also use arrowroot flour). There are a few ways to incorporate flour into soup, which work to avoid clumping and the raw taste of flour.

Most likely you put the soup in the refrigerator while it was still warm. A covered pot of warm soup will take many hours to cool to 40 degrees, the point where bacterial growth practically stops. It only takes four hours for bacteria to grow to a point where food will sour if held at a temperature above 40 degrees.

This delicious Kansas City steak soup is quite famous locally. No need for a chilly winter day to enjoy this soup.

Chicken: Chop and cook the chicken breast ahead of time. Broth: Use store-bought or homemade chicken broth. Vegetables: You'll need celery, shredded lettuce, and green onions. Soy sauce: Soy sauce enhances the savory flavor.

Whisk in the sweetcorn purée until smooth, then add the remaining sweetcorn kernels and the shredded chicken. Simmer for 4-5 mins to heat through. Remove the pan from the heat and pour in the egg, stirring continuously to create little threads. Season with black pepper and scatter in the coriander.

It takes more than just chicken broth and soy sauce to make a Chinese soup broth! Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something.

Chinese Hot and Sour soup broth is made with chicken stock which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and ginger. The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up!