Description
This Chinese Chicken Corn Soup is a comforting and flavorful dish featuring a delicate broth enriched with sweet creamed corn, tender shredded chicken, and a silky texture from the addition of egg ribbons. Perfect as an appetizer or a light meal, it combines simple ingredients and traditional Chinese seasonings for a warm, satisfying experience.
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
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
- Prepare the Soup Base: In a pot, combine the chicken or vegetable broth, creamed corn, soy sauce, Chinese cooking wine (or alternative if preferred), minced ginger, and garlic. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld for about 5 minutes.
- Thicken the Soup: Stir the cornflour (cornstarch) mixture into the simmering soup slowly while stirring constantly to avoid lumps. Continue simmering until the soup thickens slightly and becomes smooth.
- Add Chicken and Egg: Pour the shredded cooked chicken into the pot and stir well to warm through. Then, slowly drizzle the whisked egg into the hot soup in a thin stream while gently stirring in one direction to create delicate egg ribbons or strands.
- Season the Soup: Taste the soup and season with salt and white pepper according to your preference. Let the soup cook for another minute to incorporate the seasoning.
- Garnish and Serve: Remove the soup from heat and ladle into bowls. Garnish with sliced scallions or shallots if desired for a fresh bite and serve immediately.
Notes
- You can substitute the chicken broth with vegetable broth to make the soup vegetarian; use a plant-based protein instead of chicken.
- Adjust the amount of soy sauce and salt to your taste and dietary needs to control sodium content.
- The egg ribbons add texture and richness; pour slowly and stir gently to get thin, silky strands.
- For a gluten-free version, ensure the soy sauce and cornflour used are gluten-free.
- Leftovers can be stored in the refrigerator for up to 2 days but may thicken; reheat with a little broth or water to loosen.
Keywords: Chinese Chicken Corn Soup, chicken soup, creamed corn soup, Chinese cuisine, comforting soup, chicken broth recipe