Chinese Chicken and Corn Soup
User Reviews
5
Chinese Chicken and Corn Soup
Description
This soup blends chicken broth with creamed corn and aromatic seasonings like ginger, garlic, soy sauce, and Chinese cooking wine to achieve a balanced base. A cornstarch slurry thickens the broth slightly, giving it a velvety texture. The egg is slowly drizzled in at the end to form delicate strands dispersed throughout the soup.
Shredded cooked chicken adds substance and protein, making the soup more filling. White pepper provides gentle heat without overwhelming the flavors. Scallions or shallots can be sprinkled on top for mild onion notes and color contrast. The combination produces a smooth, lightly thickened soup with a sweet-savory profile and tender chicken pieces.
Sesame oil can be drizzled just before serving to add a toasted aroma. The soup freezes well if the cornstarch slurry is added when reheating to maintain thickness. This warming soup is suitable as a starter or light meal and highlights simple pantry ingredients combined carefully for balanced flavor.
Ingredients
- 2 cups (500ml) chicken broth 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 (can omit)
- 1 tsp ginger , minced or finely chopped
- 1 garlic minced or finely chopped, clove
- 1 tsp cornstarch mixed with a splash of cold water, or cornflour
- 1 egg , whisked
- 1 cup chicken shredded, cooked
- salt to taste
- white pepper to taste
- 3 tbsp scallion optional, sliced or shallots
Instructions
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
Notes
- Adding a drizzle of sesame oil before serving enhances the soup's aroma and flavor.
- For freezing, omit the cornstarch slurry and add it when reheating to preserve soup thickness.
- Adjust thickness during reheating with extra cornstarch slurry if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2, or 4 as starter
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 406g | |
| Calories | 360cal | 18% |
| Carbohydrates | 37.3g | 12% |
| Protein | 31.7g | 63% |
| Fat | 11.8g | 18% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 136mg | 45% |
| Sodium | 744mg | 31% |
| Potassium | 222mg | 5% |
| Sugar | 14.7g | 29% |
| Vitamin A | 100IU | 2% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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