Chinese Chicken and Corn Soup Recipe

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Ingredients:

Serving

4 liters cold water
3 garlic cloves, crushed
2 bay leaves
1 whole chicken , cut into pieces to fit pot
1 tbsp chicken stock powder
2 (440 g) cans creamed corn
2 (420 g) cans corn kernels
2 tbsp cornflour
5 eggs
4 spring onions, sliced

Directions:

Place water, garlic, bay leaves and chicken into a large pot.
Bring to the boil, simmer uncovered for 40 minutes.
Skim any scum from surface as it cooks.
Remove chicken and remove the meat from the bones.
Discard the skin and bones.
Remove bay leaves.
Shred the chicken into small pieces and add back to the stock.
Refrigerate the pot of chicken and stock overnight.
Next day, remove all of the fat from the top of the stock and throw it away.
Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
Bring to boil.
Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
Beat eggs in a small bowl.
Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
Serve soup garnished with the sliced spring onion.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	335.93 Kcal (1406 kJ)
Calories from fat	201.94 Kcal
		% Daily Value*
Total Fat	22.44g	35%
Cholesterol	220.03mg	73%
Sodium	134.74mg	6%
Potassium	313.81mg	7%
Total Carbs	4.49g	1%
Sugars	0.21g	1%
Dietary Fiber	0.27g	1%
Protein	27.44g	55%
Vitamin C	5.7mg	10%
Iron	2mg	11%
Calcium	37.6mg	4%

Amount Per 100 g
Calories	194.19 Kcal (813 kJ)
Calories from fat	116.73 Kcal
		% Daily Value*
Total Fat	12.97g	35%
Cholesterol	127.19mg	73%
Sodium	77.89mg	6%
Potassium	181.41mg	7%
Total Carbs	2.6g	1%
Sugars	0.12g	1%
Dietary Fiber	0.16g	1%
Protein	15.86g	55%
Vitamin C	3.3mg	10%
Iron	1.1mg	11%
Calcium	21.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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