Description
A comforting and flavorful Chinese Chicken and Corn Soup made with tender shredded chicken, sweet creamed corn, and fragrant ginger and garlic, thickened with cornstarch and egg ribbons for a silky texture. Perfect as a quick and warming appetizer or light meal.
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 (can omit)
- 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
Main Ingredients
- 1 egg, whisked
- 1 cup shredded cooked chicken
Seasoning and Garnish
- Salt, to taste
- White pepper, to taste
- 3 tbsp sliced scallions / shallots (optional)
Instructions
- Combine ingredients in saucepan: Place the broth, creamed corn, soy sauce, Chinese cooking wine, minced ginger, minced garlic, and the cornstarch slurry (cornflour mixed with a splash of cold water) into a saucepan. Set the pan over high heat to start heating the soup base.
- Bring to a boil and thicken: Once the mixture reaches a boil, reduce the heat to medium and stir occasionally. Allow the soup to cook for about 5 minutes until it thickens slightly, allowing the flavors to meld.
- Incorporate egg ribbons: Turn off the heat and slowly pour the whisked egg into the soup while stirring gently. This will cook the egg in thin ribbons throughout the soup, adding both texture and thickening the broth further.
- Add chicken and season: Stir in the shredded cooked chicken and season with white pepper. Adjust the salt to taste to balance the flavors.
- Garnish and serve: Ladle the soup into bowls and garnish with sliced scallions for freshness and aroma. Serve immediately while hot.
Notes
- A drizzle of toasted sesame oil added at the end complements the soup with a nutty aroma and depth of flavor.
- This soup freezes well if you omit the cornstarch slurry before freezing. Add cornstarch slurry when reheating to thicken as needed since cornstarch-thickened soups can lose some thickness after freezing.
- The inclusion of egg ribbons and corn already provide good body to the soup, so slight adjustments to thickening after freezing may be necessary.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
