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Saturday, May 27, 2017

Chinese Chicken & Corn Soup

This soup can be spiced up with a sprinkle of cumin or paprika, or you can swap the chicken for fresh crabmeat.
By Michele Cranston

2 Tbsp (30 mL) olive oil
4 green onions, finely sliced
11/2 tsp (7 mL) grated ginger
2 Tbsp (30 mL) rice wine or sherry
4 cups (1 L) chicken stock
1 chicken breast fillet, finely diced
2 cups (500 mL) corn kernels
11/2 tsp (7 mL) cornstarch
1 handful coriander, roughly chopped
1 large red chili, seeded and finely chopped

Heat oil in a saucepan over medium heat. Add green onions and ginger, and stir-fry for a minute. Add rice wine and stir for one more minute, then add stock. Add diced chicken and corn. Stir well and bring to a boil. Reduce heat to low and simmer for five minutes. Meanwhile, in a small bowl, mix cornstarch with 3 Tbsp (45 mL) of cold water and stir until smooth. Pour paste into soup mixture and stir for a minute, until slightly thick. Divide soup equally among four bowls, and garnish with coriander and chili.

Nutritional information 
Serves four.
Per serving: 252 calories, 13 g protein, 10 g fat (2 g saturated fat), 27 g carbohydrates, 3 g fibre, 17 mg cholesterol, 362 mg sodium

Best Health Magazine, November 2012; Photo by Petrina Tinslay

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