Chinese Chicken Corn Soup Recipe
This comforting Chinese Chicken Corn Soup combines the sweetness of creamed corn with tender shredded chicken in a flavorful broth enhanced by ginger, garlic, and a hint of soy sauce. Thickened lightly with cornstarch and enriched with a silky swirl of egg, this soup is both wholesome and easy to prepare, perfect for a cozy meal or appetizer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
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 medium saucepan, combine the chicken or vegetable broth, creamed corn, soy sauce, Chinese cooking wine (if using), minced ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to blend the flavors.
- Thicken the Soup: Stir the cornstarch slurry into the simmering soup gradually while stirring continuously to avoid lumps. Allow the soup to thicken for about 2-3 minutes until it reaches a slightly thickened and smooth consistency.
- Add the Chicken: Incorporate the shredded cooked chicken into the thickened soup and heat through for another 2 minutes, ensuring the chicken is evenly distributed and warmed.
- Swirl in the Egg: Slowly pour the whisked egg into the hot soup in a thin stream while gently stirring the soup in one direction to create delicate egg ribbons.
- Season the Soup: Taste the soup and add salt and white pepper to your preference. Stir well to combine all seasonings.
- Garnish and Serve: Ladle the soup into serving bowls and garnish with sliced scallions or shallots if desired. Serve immediately for best flavor and texture.
Notes
- For a vegetarian version, use vegetable broth and omit the chicken or substitute with shredded tofu.
- Chinese cooking wine can be omitted or replaced with mirin or dry sherry for a milder flavor.
- White pepper complements the flavors better than black pepper for this soup.
- Adjust the thickness by varying the amount of cornstarch slurry added to the soup.
- Adding a dash of sesame oil just before serving enhances the aroma and taste.
Keywords: Chinese Chicken Corn Soup, creamed corn soup, chicken soup, easy Chinese soup, egg drop soup, quick soup recipe
Find it online: https://mjrecipe.com/chinese-chicken-corn-soup-recipe/