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- Sichuan Chicken and Sweetcorn Soup
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Ingredients
- 3 eggs, 1 boiled for 4 mins and halved, 2 beaten
- 2 chicken breasts
- 1 tsp of vegetable oil
- 1 tsp of chilli powder
- 2 tsp of salt
- 150 g of frozen sweetcorn
- 2 tbsp of soy sauce
- 1 tsp of sesame oil
- 4 cloves of garlic, finely chopped
- 2 tsp of ginger paste
- 1 green chilli, finely chopped
- 1 sichuan peppercorns, ground to powder
- 300 g of sichuan kung pao sauce
- 500 g of chicken stock
- 300 g of fresh medium thickness noodles
- 2 pak choi, trimmed
- 1 carrot, cut into strings
- 4 salad onions, finely sliced
- 15 g of fresh coriander, roughly chopped
- 1 red chilli, sliced
- 1 tsp of chilli flakes