| Recipe |
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| CHICKEN & SWEETCORN SOUP RECIPE |  | | 26 Jul 2008 | | | Ingredients | | 1 X 6 Oz (175 G) Boned & Skinned Chicken Breast
2 Tbsp Sunflower Oil
2-3 Scallions (spring Onions) Thinly Slices Diagonally
1 Small Red (bell) Pepper, Cored, Seeded And Sliced Thinly
1 Garlic Clove, Crushed
4 Ozs (125 G) Baby Sweetcorn Sliced Thinly
1 3/4 Pints (1 Litre) Chicken Stock
7 Oz (200 G) Can Sweetcorn Niblets Well Drained
2 Tbsp Sherry
2-3 Tsp Bottled Sweet Chilli Sauce
2-3 Tsp Cornflour
2 Tomatoes, Peeled, Quartered And Seeded,then Sliced
salt & Pepper
freshly Chopped Cilantro (coriander) Or Parsley To Garnish | | | Cooking Method | |
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cut chicken breast into 4 strips lengthways, then cut each strip into narrow slices across the grain.
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heat oil in a wok, swirling it around until it is really hot. add chicken and stir fry for 3-4 minutes, spreading it out over the wok until it is well sealed all over and almost cooked.
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add scallions, bell pepper and garlic and continue to stir fry for 2-3 minutes, then add baby sweetcorn and stock and bring to the boil.
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add the corn niblets, sherry, and sweet chilli sauce and salt to taste and simmer for 5 minutes, stirring from time to time.
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blend the cornfloer with a little cold water, add to the soup and bring to the boil. add the strips of tomato, adjust the seasoning and simmer for a few minutes.
serve the soup very hot, sprinkled with finely chopped cilantro or parsley.
| | | Submited By :Nida Kazmi |
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