Chinese corn soup with chicken is a comforting classic found in Chinese homes and restaurants everywhere. Light, silky, and gently savoury, this soup is often one of the first dishes served at family meals and banquet dinners alike. For us, it’s a taste of childhood and beyond, arriving steaming hot at the table in countless Chinese restaurants over the years. Made with sweet corn, tender chicken, and delicately egg-thickened broth, Chinese Corn Soup with Chicken reflects the Chinese cooking philosophy of balance and simplicity, where humble ingredients are transformed into something deeply soothing and familiar.
This soup can be eaten as a starter, a snack, or a side. Goes very well with our spring rolls, Sichuan fried chicken and/or crispy pork belly boa.
Can be turned into a vegetarian dish by using veg stock and tofu instead of chicken.
Chinese Corn Soup with Chicken
Ingredients
Instructions
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1. Place two pans of water on to boil: one with 600 ml of water and the other with 300ml.
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2. Finely chop the ginger.
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3. When the pan with 600ml of water comes to a boil, add the corn and ginger, then simmer while completing the steps below (but for no more than 6 or 7 minutes).
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4. When the pan with 300ml of water comes to a boil, add the chicken and black pepper, and simmer gently for 5 to 6 minutes. When the chicken is cooked, place it on a chopping board or plate to cool.
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5. While the corn and chicken are cooking you can prepare the other ingredients:
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a. Whisk the egg until foamy, but not too forming peaks
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b. Mix the corn starch and white pepper with the soy sauce and little water (1 or 2 tblsp should be enough).
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6. When the chicken is shredded, add it to the gently simmering corn pan.
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7. Then mix in the corn starch mixture.
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8. Stir in the egg white.
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9. Taste and add salt and more peer if needed (to taste).
