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Chinese Chicken and Corn Soup | Silky & Aromatic
(0)
30 min
Quick
Gurkerl Küche
Ein wärmender Klassiker der asiatischen Küche: Zarte Hendlbruststreifen treffen auf süßen Mais und samtige Eierfäden in einer aromatischen Hühnerbrühe mit frischem Ingwer und Sesamöl.
Ingredients
Preparation method
Preparation
Pat the chicken breast dry and cut into fine, bite-sized strips. Peel and finely grate the ginger, and finely chop the garlic cloves. Wash the spring onions and slice into thin rings, separating the whites from the greens.
Briefly purée half of the sweetcorn kernels with approx. 100 ml of chicken broth in a blender – this gives the soup its characteristically velvety consistency. Leave the remaining sweetcorn kernels whole.
Beat the eggs well with a fork in a small bowl. Stir the cornstarch into 3 tablespoons of cold water until smooth.
Chef's tip
Tip for extra crunch: If you like, you can also serve the soup topped with a handful of crispy wonton strips or toasted sesame seeds.
Storage: The soup is ideal for preparing ahead. When reheating, simply warm over low heat so that the silky texture of the egg ribbons is perfectly preserved.
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