Chinese Chicken Broth With Spiced Corn and Spring Onions

Chinese Chicken Broth With Spiced Corn and Spring Onions

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 19, 2018.

This broth will continue to improve in flavour over a couple of days. Make it early and store it in the fridge, to reheat as needed.



  • 250g frozen corn *
  • 1 tsp sesame oil
  • 1 tsp Chinese spices
  • 2 spring onions, thinly sliced *
  • 2 Tbsp chopped peanuts


  • 1 tsp oil or spray oi
  • 2 tsp grated ginger *
  • 2 cloves garlic, minced
  • Tbsp Chinese spices
  • 2 cups chicken stock
  • 2 cups water
  • 2 carrots, cut in half and thinly sliced
  • 550g lean diced chicken thighs, patted dry
  • 100g mung bean vermicelli
  • 1 courgette, diced 1cm
  • 2 baby bok choy, thinly sliced
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • ½ tsp salt
  • 2 Tbsp chopped chives *


  • Chilli flakes (optional)


  1. Preheat oven to 220ºC.
  2. Prep & cook spiced corn. Toss corn, sesame oil, first measure of Chinese spices and spring onions on a lined oven tray and season. Roast for 12-14 minutes, until golden
  3. Prep & cook chicken broth. Heat oil in a large pot on medium-high heat. Cook ginger, garlic and second measure of Chinese spices for 30 seconds, until fragrant.
  4. Add stock, water, carrots and chicken to pot. Bring to a simmer and cook for about 10 minutes.
  5. Add mung bean vermicelli to pot and cook for 2-3 minutes
  6. Add courgette and bok choy to pot. Cook for 30 seconds, or until chicken is cooked through. Add fish sauce, soy sauce, salt and chives. Season.
  7. Finish spiced corn. Toss through peanuts.
  8. To serve, ladle chicken broth into bowls. Sprinkle over spiced corn and chilli flakes.

Nutritional Information

Energy 1650 kj
394 kcal
Protein 33.3g
Carbohydrate 37.9g
Fat 11.9g