Chinese Chicken Corn Soup Recipe
This comforting Chinese Chicken Corn Soup features tender poached chicken breast in a savory chicken broth thickened with sweet corn and cornstarch. Enhanced with Shaoxing wine and sesame oil, and silkily textured with ribbons of beaten egg, this warming soup is quick to prepare and perfect as a light meal or appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Chicken and Broth
- 1 large chicken breast, split into two cutlets
- 4.5 cups chicken broth (plus more as needed)
Main Soup Ingredients
- 1 (14-ounce) can sweet corn cream-style
- 1 tablespoon Chinese shaoxing cooking wine (optional)
- 3 tablespoons cornstarch
- 5 tablespoons water (room temperature, to make cornstarch slurry)
- 2 large eggs, beaten
- 1 teaspoon sesame oil (or to taste)
- Salt to taste
- White pepper powder or ground black pepper (to taste)
Instructions
- Poach the Chicken: In a 4 or 5 quart pot, bring 4.5 cups of chicken broth to a gentle simmer. Add the chicken cutlets and poach gently over low heat, with the lid on, for 10 to 12 minutes until cooked through and tender. Remove the chicken, transfer to a cutting board, and dice into small pieces once cooled slightly.
- Skim Broth: If foam appears on the surface of the broth, skim it off with a spoon to ensure a clear soup base.
- Combine Broth and Corn: Increase the heat to medium and bring the broth back to a simmer. Stir in the sweet corn cream-style and the Shaoxing cooking wine if using, mixing thoroughly.
- Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch with 5 tablespoons of room temperature water to create a slurry. This prevents clumping when added to the hot soup.
- Thicken the Soup: Gradually stir the cornstarch slurry into the simmering soup. Continue to simmer for 1 minute until the soup thickens. Season with salt and white or black pepper to your taste.
- Add Egg Ribbons and Chicken: Slowly pour in the beaten eggs while stirring to form delicate ribbons throughout the soup. Then, return the diced chicken pieces to the pot and cook for an additional 1 minute to heat through.
- Finish and Serve: Remove the soup from heat and finish by stirring in the sesame oil and adding a dash of pepper. Garnish with sliced scallions if desired. Serve the soup warm and enjoy!
Notes
- Shaoxing cooking wine is optional but adds authentic depth of flavor to the soup.
- Use room temperature water for the cornstarch slurry to prevent lumps.
- Adjust salt and pepper according to taste, especially if your broth is already salted.
- To keep the soup clear and visually appealing, skim off any foam during poaching.
- Garnish with scallions or a few drops of chili oil for added flavor and presentation.
- This soup is best served fresh but can be reheated gently on the stovetop.
Find it online: https://cheftinaskitchen.com/chinese-chicken-corn-soup-recipe/
