Apr 242020

Chicken velvet & sweetcorn soup

Gay Lim Sook Mi Gai Tong

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Chicken velvet & sweetcorn soup
A variation of the chicken sweetcorn soup you get in Chinese restaurants. I found this recipe in a book ages ago and can't for the life of me remember the title. I do remember that the velvet in the name, comes from the purée made from chicken meat and egg white.
Prep Time 15 min
Cook Time 15 min
Servings
Ingredients
Prep Time 15 min
Cook Time 15 min
Servings
Ingredients
Instructions
Chicken Velvet
  1. Chop the chicken very finely until it is almost a paste
  2. Place in a large bowl, add the salt & 2 tablespoons water & mix well to combine
  3. Fold in egg whites
Sweetcorn Soup
  1. Put the chicken stock into a large saucepan & bring to the boil
  2. Combine the cornflour & 1 tablespoon of cold water in a small bowl to make a smooth paste. Add this to the pan with sweetcorn
  3. Bring back to the boil and cook until thickened, about 1 minute
  4. Stir in the sesame oil, rice wine & chicken velvet.
  5. Reduce heat to low, stir well & simmer for 2-3 minutes.
  6. Serve immediately

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