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Cantonese Chicken & Corn Soup
Ingredients :
  • 1-inch piece of fresh ginger—peeled
  • 3 cups chicken bouillon
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ¾ cup canned creamed corn
  • 1 oz (30g) dried rice vermicelli noodles
  • 1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water
  • ½ cup skinless rotisserie chicken breast—finely shredded
  • 1 scallion (spring onion)—thinly sliced
Preparation :
Crush the piece of ginger with the side of a large knife blade, keeping it in one piece. Put the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, then remove the piece of ginger. Add the creamed corn, noodles and scallion and simmer for a further 3 minutes. Stir in the cornstarch paste and keep stirring as the soup thickens. Add the shredded chicken breast, warm through, then serve.
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