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2 chicken breasts
325g tin sweetcorn
3cm piece of ginger, finely chopped
3 cloves garlic, finely sliced
4 spring onions, sliced
4 chicken stock cubes made into 1L
1 tbsp soy sauce
2 eggs, beaten
1 tsp Lemon Pepper
Handful of fresh parsley, chopped
Sesame oil to serve (optional)
Dash of cooking oil
A firm favourite…Chicken and Sweetcorn Soup using our Lemon Pepper!
Boil the chicken until cooked through, about 10 minutes. Drain and leave to cool in a bowl of cold water.
Once the chicken has cooled, shred each chicken breast lengthwise into long strips using your hands. Set aside.
Mash three-quarters of the sweetcorn using a mortar and pestle until smooth. Set aside.
Heat a dash of cooking oil in a large saucepan and cook the ginger and garlic over a low heat. Stir well, cooking for around 2 minutes.
Add most of the spring onions and cook for a further 2 minutes.
Add the chicken stock and soy sauce to the saucepan. Bring to a boil and then reduce to a simmer.
Once simmering, add the mashed sweetcorn, remaining sweetcorn kernels, shredded chicken and Lemon Pepper. Stir well and cook for a further 5 minutes.
Remove the saucepan from the heat and slowly pour in the egg, stirring continuously.
Add in the parsley and mix. Serve with a tablespoon of sesame oil.