Chicken & Sweetcorn Soup - Chinese Style Cooking Recipe
Welcome to Xiao's Chinese Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
280g Chicken Breasts
150g Cucumber
1 Spring Onion
3 Cloves Garlic
5g Ginger
1 Tsp Sesame Oil
1 Tsp Cooking Wine
2 Tbsp Cornflour
1 Egg White
Salt To Taste
Method:
1. Finely chop the ginger, garlic and spring onion
2. Cut the cucumber into halves length-ways, then chop into thin slices
3. Slice the chicken into very thin slices, then place in a large bowl
4. Add 1½ Tbsp of cornflour, the cooking wine and egg white, mix well then leave to marinate for 10 minutes
5. Place the remaining cornflour and 40ml of water in a small bowl, mix well
6. Heat 1 litre of oil in the wok over medium heat
7. Add the chicken in the wok, stir and deep fry for 2 minutes, remove from wok and discard the oil
8. Heat 1 Tbsp of oil in the wok over high heat
9. Add the garlic, ginger and spring onion in the wok, fry for about 10 seconds
10. Add the cucumber and stir-fry for few seconds
11. Add the chicken, a pinch of salt and sesame oil, stir fry for a minute
12. Stir the cornflour mixture, pour into the wok and stir
13. Transfer into a dish and serve
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