Make me with:
Free Range Fresh Chicken Breast
Fragrant Oriental Chicken and Corn Soup
After a comforting and delicious meal? Then look no further than this fragrant oriental chicken and corn soup. It’s simple to prepare and ultra nourishing.
1L chicken stock
2 Waitoa Free Range Chicken Breasts
1 tbsp sesame oil
1 knob ginger, minced
2 cloves garlic, minced
420g creamed corn
2 tbsp corn flour
A dash soy sauce, to taste
2 spring onions, finely chopped
A handful fresh coriander, chopped
Bring chicken stock to the boil. Place chicken breasts in the stock and turn down to a gentle simmer. Cook for roughly 10-14 minutes depending on the size of the breasts.
Remove chicken, cool and shred. Reserve stock.
Heat a pot to low heat, drizzle 1 tbsp of sesame oil, fry off ginger and garlic for 2 minutes until aromatic. Add stock and creamed corn. Add the shredded chicken and bring back to the boil.
Mix cornflour with a little cold water to form a thin paste. Pour into the soup whisking constantly.
Mix the eggs in a bowl with a little chicken soup from the pot then drizzle egg mixture into the pot very slowly.
Season with soy sauce and garnish with spring onions and coriander.
Bacon Guacamole Chicken Bombs
Best Chicken Soup
Herby Ricotta Stuffed Chicken Breasts
Thai Green Curry
BBQ Moroccan Chicken Couscous Salad
Oyako Don— Japanese Chicken Omelette on Shiitake Rice
Find more recipes