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