Description
This Chinese Chicken Corn Soup is a comforting and flavorful dish that combines tender shredded chicken, sweet creamed corn, and aromatic seasonings in a delicate broth. Perfect as an appetizer or light meal, the soup features a smooth texture enhanced by cornflour and a gentle egg ribbon stirred in for richness.
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 pot, add the chicken or vegetable broth along with the creamed corn. Stir to combine over medium heat.
- Add Flavorings: Mix in the soy sauce, Chinese cooking wine (or alternative if used), minced ginger, and garlic. Stir well and bring the mixture to a gentle simmer.
- Thicken the Soup: Gradually whisk the cornflour/cornstarch mixture into the simmering soup to thicken it, stirring continuously to avoid lumps. Let it cook for about 2-3 minutes until the soup slightly thickens.
- Add Chicken: Stir in the shredded cooked chicken and allow it to heat through evenly in the soup for a few minutes.
- Create Egg Ribbons: Slowly drizzle the whisked egg into the simmering soup in a thin stream while continuously stirring gently in one direction to form delicate egg ribbons.
- Season: Adjust the seasoning by adding salt and white pepper to taste.
- Garnish and Serve: Remove the pot from heat, ladle the soup into bowls, and garnish with sliced scallions or shallots if desired. Serve warm.
Notes
- You can substitute vegetable broth to make this soup vegetarian-friendly (omit chicken and egg accordingly).
- Use fresh ginger and garlic for the best flavor.
- Adjust the thickness by modifying the amount of cornflour slurry.
- Egg can be omitted or replaced with silken tofu slices for a different texture.
- Use light soy sauce to reduce saltiness if preferred.
Keywords: Chinese chicken corn soup, creamed corn soup, chicken soup recipe, Asian soup, quick soup, egg drop soup variation