Shred or slice the chicken into small pieces. Chop your spring onion. Open and drain the sweetcorn.
Yorkshire Puddings
30 mins Intermediate
Cosy Chinese-Style Chicken & Sweetcorn Soup
Cosy Chinese-style chicken and sweetcorn soup made gluten-free! This silky, authentic-style soup is ready in 25 minutes and tastes better than takeaway.
- Prep
- 15 mins
- Cook
- 10 mins
- Total
- 25 mins
- Serves
- 4
- Difficulty
- Intermediate
From Paul's kitchen
Classic Chinese-style chicken and sweetcorn soup - as good as the takeaway and surprisingly simple to make.
Ingredients
Serves 4
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Gluten-free tip: Use pure maize cornflour; some 'wheaten cornflour' is made from wheat.
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Gluten-free tip: Check the label: many stock cubes contain wheat.
Check every label before you cook, even brands you've bought before. My notes flag the ingredients that most often hide gluten, but they aren't a complete list. More about this
You'll need
- Bowls
- Knives
- Ladle
- Measuring jug
- Serving spoons
- Wok
Method
Preparation
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Add some sesame oil to your wok and heat.
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Prepare your chicken stock. Whisk your egg in a bowl.
Prepare the cornflour slurry by adding the cornflour to a jug and mixing with cold water.
Cook
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Add chicken to the wok and lightly fry for . Add the spring onions and sweetcorn and mix together.
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Add chicken stock to the pan. Add additional water if required.
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Add salt, MSG (if you're using it!) and white pepper to wok and bring to the boil.
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Once the water comes to the boil, reduce the heat and slowly add your slurry into the pan. Add small amounts at a time to check the consistency. Slowly increase the temperature and continue to stir.
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Once at the right consistency, reduce the heat again and add your egg, slowly and in circles. Allow to sit in the mixture for a few seconds and slowly begin to stir to start to ribbon the egg.
Recipe notes
Making this soup is straightforward, but here are some key points to remember:
- Always make sure your chicken stock cube is certified gluten-free – not all brands are!
- The cornflour slurry is crucial for that authentic Chinese restaurant texture.
- Don't skip the white pepper as it adds that distinctive Asian soup flavour.
- For extra richness, you can use chicken broth instead of water.
Storage & freezing
This soup keeps well in the fridge for up to 2 days. When reheating, you might need to add a splash of water as it tends to thicken when stored.