Description
This Chinese Chicken and Corn Soup is a comforting and flavorful dish featuring a smooth blend of chicken broth, creamed corn, shredded chicken, and delicate egg ribbons. Perfect for a quick meal, this soup offers a subtle hint of ginger and soy sauce, finished with scallions for a fresh touch. Ideal for a cozy lunch or a light dinner, it’s easy to prepare in under 10 minutes.
Ingredients
Scale
Soup Base
- 2 cups (500ml) chicken or vegetable broth/stock
- 1 can (16oz/420g) creamed corn
- 1 tsp soy sauce (all purpose or light)
- 1 tbsp Chinese cooking wine OR Mirin or Dry Sherry (optional)
- 1 tsp ginger, minced or finely chopped
- 1 garlic clove, minced or finely chopped
- 1 tsp cornflour/cornstarch, mixed with a splash of cold water
Additional Ingredients
- 1 egg, whisked
- 1 cup shredded cooked chicken
- Salt and white pepper, to taste
- 3 tbsp sliced scallions/shallots (optional)
Instructions
- Combine Ingredients: Place the chicken or vegetable broth, creamed corn, soy sauce, Chinese cooking wine (or substitute), minced ginger, minced garlic, and the cornflour slurry (cornstarch mixed with cold water) into a saucepan set over high heat.
- Cook and Thicken: Bring the mixture to a boil. Once boiling, reduce the heat to medium and stir occasionally. Let it cook for 5 minutes until the soup slightly thickens.
- Add Egg Ribbons: Adjust seasoning with salt to taste. Turn off the heat, and slowly pour in the whisked egg while stirring gently so the egg cooks in delicate ribbons throughout the soup, adding texture and thickening it further.
- Add Chicken and Season: Stir in the shredded cooked chicken. Season the soup with white pepper according to your preference.
- Serve: Ladle the soup into bowls and garnish with sliced scallions or shallots if using. Enjoy hot.
Notes
- A drizzle of sesame oil added just before serving enhances the flavor beautifully.
- The soup freezes well; omit the cornstarch slurry when freezing and add it during reheating to maintain the perfect consistency.
- The nutrition information is calculated per serving of this soup.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg
