Chinese Corn Soup with Chicken Recipe
Delicate corn soup with chicken is a popular dish in Chinese restaurants, especially in its Cantonese version. It’s thick, creamy (even though there’s no cream) and very mild – perfect for a chilly day or when someone at home has a cold. You can compare it to Polish chicken broth with added corn and egg, but with a more silky texture.
This soup combines the comforting familiarity of chicken broth with the sweetness of corn and the silky texture of classic Chinese egg drop soup. It’s simple to make, very gentle on the stomach, and perfect for both everyday meals and for anyone feeling under the weather.
Chef's tips
Cut the chicken as finely as you can – the smaller the pieces, the more delicate the soup will feel. Don’t skip mixing the starch with cold water first; adding dry starch directly to the hot soup will create lumps. When adding the egg, keep the stream very thin and the stirring gentle to get nice, fine ribbons instead of big clumps.
How to serve
Serve the soup very hot, sprinkled generously with spring onion. It pairs well with steamed rice, bao buns, or simple dumplings. For a more filling meal, add a side of stir-fried vegetables or a light salad with Asian-style dressing.
Ingredients
- chicken breast boneless, skinless - 200 g
- canned corn drained weight; you can use frozen corn - 300 g
- chicken stock can be made with stock cubes - 1 l
- eggs - 2 piece
- potato or corn starch mixed with 3 tablespoons of cold water - 2 tablespoons
- soy sauce - 1 tablespoon
- fresh ginger piece about 1 cm, cut into thin slices - 5 g
- spring onion for sprinkling - 2 piece
- sesame oil optional, for aroma - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Cut the chicken breast into very small cubes or thin strips. Slice the spring onion into thin rounds. Drain the corn.
- In a pot, bring the stock to a boil with the ginger slices. Add the chicken and cook over low heat for 8–10 minutes, until the meat is cooked through and tender.
- Add the corn and soy sauce. Cook for another 5 minutes.
- Remove the ginger slices (if you don’t like them in the soup). Mix the starch with cold water and pour it into the soup while stirring. Cook for 1–2 minutes, until the soup clearly thickens and becomes slightly creamy.
- Beat the eggs in a small bowl with a fork. Reduce the heat under the soup to minimum. With one hand slowly pour the eggs in a thin stream into the soup, while with the other hand stirring the soup in circular motions with a spoon. Thin, pale egg ribbons will form.
- Season the soup with salt, pepper and sesame oil. Sprinkle with chopped spring onion and serve hot.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj delikatnie na małym ogniu, nie doprowadzając do mocnego wrzenia, aby jajko się nie ścięło w grudki.
