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–+ servings

Chinese Chicken Corn Soup

Chinese chicken corn soup served in a bowl
Kanchan Dilip
Creamed corn with shredded, marinated chicken pieces cooked together for a silky, velvety soup
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Marination 30 minutes
Total Time 15 minutes
Course Soups and Stews
Cuisine Chinese
Servings 6
Calories 126 kcal

Equipment

  • Stovetop

Ingredients
 
 

For the marinade:

  • ½ lb chicken breast shredded
  • 1 tbsp rice vinegar
  • 1½ tsp white pepper powder
  • 1 tsp salt
  • 2 cloves garlic minced fine
  • ½ tsp ginger minced fine
  • 2 tsp chili-garlic paste

For the chicken corn soup:

  • 1 tbsp peanut oil
  • 4 cups water filtered
  • 1 tbsp light soy sauce
  • 1½ cup corn kernels fresh
  • ½ tsp white pepper powder
  • salt to taste
  • 1 tsp chili sesame oil
  • 1 egg beaten
  • 4 scallions chopped, garnish
  • ½ tsp black pepper powder for garnish

For the cornstarch slurry:

  • 2 tbsp cornstarch
  • 4 tbsp water filtered

Instructions
 

How to make the marinade:

  • Mix all the ingredients for the marinade. Marinate the shredded chicken for 30 minutes.
    marinate the chicken

How to make the chicken corn soup:

  • Place the corn kernels with water 4 tablespoons in a food processor or blender. Do not cut the kernels too close to the stalk.
    place the corn in a food processor
  • Grind the corn to a smooth paste.
    cream the corn
  • In a Dutch oven or saucepan, heat the peanut oil and add the shredded chicken.
    add the shredded chicken to the saucepan
  • Sauté the chicken for 5 minutes on medium heat. Break up chicken while cooking.
    saute the chicken
  • Add the creamed corn and 4 cups of water and boil the soup with pepper powder and salt. 
    add the creamed corn
  • Gradually, drizzle cornstarch slurry while stirring continuously. Add the light soy sauce. Stir until it boils.
    Gradually, add the beaten egg and stir continuously in a clockwise direction. Garnish with drops of chili sesame oil and scallions.
    add the beaten egg to the Chinese chicken corn soup

Notes

Notes:
  1. Prepare the ingredients and keep them ready to go one after another.
  2. Beaten eggs must added gradually only when the soup is boiling to get the ribbons.
  3. Mix the cornstarch slurry again before adding as the cornstarch would have settled to the bottom of the bowl.

Nutrition

Calories: 126kcalCarbohydrates: 11gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 51mgSodium: 696mgPotassium: 243mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 3mgCalcium: 24mgIron: 1mg
Keyword Chinese chicken and corn soup
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