@xiensscran: I’m about to ungatekeep how to make one of the best Chinese takeaway soups out there, this is how to make my version of chicken and sweetcorn soup and it’s so delicious. I’ve used @Aldi UK ingredients to make it at home and it tastes exactly like from your local takeaway AD #aldiuk #fakeaway 

Serves 4 For the soup: 2 tins of sweetcorn (285g each, drained) 2 chicken stock cubes 1/2 salt 1/4 ground white pepper 1 1/2 tbsp light soy sauce 5 tbsp cornflour 3 eggs For poaching the chicken: 6 spring onions 300g mini chicken fillets 1/2 tsp salt 1/4 tsp white pepper Bash three spring onions with the back of your knife and chop into three parts lengthways. Thinly slice the remaining three spring onions. Blend one tin of drained sweetcorn with 150ml water and set aside. Bring a pot of water to boil and add the spring onions, salt and white pepper. Once boiling, add the chicken and poach until it’s cooked. Once the chicken is cooked, chop into small cubes. To a new pot, add 1.2 litres of water, once it’s gently boiling add the chicken stock cubes and stir until dissolved. Add the salt, white pepper and light soy sauce and mix well. Meanwhile, to make the cornstarch slurry mix 5 tbsp cornflour with 100ml of the soup (from the step above). To the pot, add the creamy and whole sweetcorn along with the cooked chicken. Add the cornflour slurry, mix well then pour in the whisked eggs. Gently push the soup from one side to another, turn the heat off as soon as egg ribbons form. Garnish with spring onions and enjoy.

Xien

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Wednesday 02 April 2025 13:15:54 GMT