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Chinese Corn Soup with Chicken (鸡蛋玉米羹)

Chinese corn soup is a perfect dish for your weekday dinner because it’s so fast and easy to put together. The silky chicken soup is loaded with egg ribbons, chicken and corn - it’s so rich and satisfying that it can be served as a light main dish. {Gluten-Free adaptable}

To make the dish gluten-free, use dry sherry instead of Shaoxing wine.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 244 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

  • 1/2 lb ground chicken (or ground turkey)
  • 1 teaspoon salt , divided (or to taste)
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 2 tablespoons cornstarch , divided
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 large slice ginger
  • 4 cups chicken broth
  • 1 cup canned or frozen corn , drained (*see footnote 1)
  • 1/8 teaspoon turmeric powder (for color, optional)
  • 1/8 teaspoon white pepper
  • 3 eggs , beaten
  • 1 teaspoon sesame oil
  • 1 green onion , chopped (and extra for garnish)

Instructions

    Cup of Yum
  1. Combine the ground chicken, 1/2 teaspoon salt, Shaoxing wine and 1 teaspoon of the cornstarch in a small bowl. Mix well and let marinate while preparing the other ingredients.
  2. Heat the oil in a big pot until warm. Add ground chicken. Let cook as you chop the chicken into smaller pieces. Keep cooking until the chicken is almost cooked through and the surface is lightly browned.
  3. Add chicken stock and ginger. Turn to high heat. Cook until brought to a boil. Skim and discard the foam from the top of the soup. Then add the corn and the remaining 1/2 teaspoon salt. Turn to medium-low heat.
  4. While boiling the soup, combine the remaining cornstarch, turmeric powder, and pepper white pepper with 2 tablespoons of water in a small bowl. Stir to dissolve the cornstarch completely. Swirl the cornstarch starch slurry into the soup. Stir until the soup thickens. Turn to medium-low heat so the soup comes to a low simmer.
  5. Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle the egg into the soup in a swirling motion. Let the egg sit for 15 seconds, then stir the soup again to mix everything together. Taste the soup with a small spoon. If the soup is not as thick as you’d like, mix a bit more cornstarch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
  6. Drizzle with sesame oil and add green onion. Serve hot.

Notes

  • You can use 2 cups of corn to make a more substantial soup (almost like a stew) and serve as a light meal.

Nutrition Information

Serving 1serving Calories 244kcal (12%) Carbohydrates 13.6g (5%) Protein 22.7g (45%) Fat 10.9g (17%) Saturated Fat 2.6g (13%) Cholesterol 156mg (52%) Sodium 865mg (36%) Potassium 447mg (13%) Fiber 1.2g (5%) Sugar 3g (6%) Calcium 36mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 244

% Daily Value*

Serving 1serving
Calories 244kcal 12%
Carbohydrates 13.6g 5%
Protein 22.7g 45%
Fat 10.9g 17%
Saturated Fat 2.6g 13%
Cholesterol 156mg 52%
Sodium 865mg 36%
Potassium 447mg 10%
Fiber 1.2g 5%
Sugar 3g 6%
Calcium 36mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.