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Sichuan Chicken and Sweetcorn Soup

Sichuan Chicken and Sweetcorn Soup

By OcadoPublished on 03 May 2022This recipe for chicken and sweetcorn soup looks to Sichuan for its inpsiration. The South Western region of China is famed for its bold málà wei flavour that comes from the combination of chilli and Sichuan pepper. The result is a robust chicken broth that’s packed full of umami with a dash of tongue-tingling Sichuan peppercorns that’s served with fresh noodles, pak choi, carrots and a soft-boiled egg. This moreish noodle soup is perfect comfort food any day of the week. Looking for more Chinese recipes? Look no further.
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Time and servings

1 hr 5 minsTotal time
2Servings
20 minsPrep time
45 minsCooking time

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

Method

  • Step 1

    Preheat the oven to 190°C/ 170°C fan/gas 5.

  • Step 2

    In a roasting tray add the chicken breasts and drizzle over the vegetable oil followed by chilli powder and 1 tsp salt, mix together to evenly coat, then roast in the oven for 35 mins.

  • Step 3

    Meanwhile, add the frozen sweetcorn to a frying pan and dry fry on a medium to high heat for 5 mins until the sides have turned slightly golden, then add 1 tbsp soy sauce and fry for a further 2 mins, then set aside.

  • Step 4

    Begin making the broth. Add the sesame oil to a deep pan with the garlic, ginger paste, green chilli, ground Sichuan peppercorns and 1 tbsp soy sauce, cook for 3 mins on a medium heat, stirring occasionally.

  • Step 5

    Add the Sichuan kung pao sauce and chicken stock and mix together well on a high heat and bring to the boil for 5 mins. Reduce the heat, cover and simmer for 30 mins.

  • Step 6

    Remove the roasted chicken from the oven and leave to cool for 10 mins, then cut into slices.

  • Step 7

    Add the beaten eggs into the broth slowly, mixing while adding, the egg will spread out into ribbons, cook for 2 mins on a simmering heat, then stir in the noodles to the broth and simmer for another 5 mins until the noodles have separated and are cooked.

  • Step 8

    Boil the pak choi in a saucepan of water for 2 mins, then drain.

  • Step 9

    In 2 warmed bowls (or ramen bowls if you have them) add a serving of noodles followed by a few ladles of broth. For each bowl add 6 slices of roasted chicken, 1 pak choi, a handful of carrot strings, half a boiled egg, a handful of salad onions and coriander, a few slices of red chilli and a sprinkling of chilli flakes to garnish, then enjoy.