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
-
Put 600 ml of chicken stock in a pan and on heat to boil. When boiling add the chicken, bring to a simmer, and cook for 5 to 6 minutes.
-
While the chicken is cooking, put the corn in a blender (or in a container used with a stick blender). If using frozen corn, it will need 5 to 10 minutes to defrost. Blend to a course paste (does not have to be perfectly smooth).
-
When the chicken is cooked, place it on a chopping board or plate to cool.
-
When cooled, shred the chicken and add it along with the corn to the hot stock to make the base of the soup.
-
Bring it to a low simmer and leave on heat while completing the next steps.
-
Finley chop the fresh ginger (ginger paste witll also work, but does not give quite the same flavour).
-
Whisk the egg until foamy, but not forming peaks.
-
Add the ginger to the egg whites and fold in gently.Â
-
Add the egg white and ginger to the soup, whisking vigorously to prevent big lumps forming.
-
Add salt, white pepper, and soy sauce, stir.
-
Mix the corn starch with a little water and whish into the soup.
-
Taste and add salt and more pepper if needed (to taste).
-
Serve in a large bowl, top with a splash (about 1 teaspoon) of dark soy sauce and chopped green onions (spring onions/scallions). Enjoy!
