Sichuan Chicken and Sweetcorn Soup

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

4 servings

Calories~550 kcal

Protein~39 g

Carbs~63 g

Fat~15 g

Fiber~5 g

Sugar~11 g

Total recipe

Calories~2,200 kcal

Protein~155 g

Carbs~250 g

Fat~60 g

Fiber~20 g

Sugar~45 g

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.