Chinese Chicken and Corn Soup
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4.95 out of 5 stars
(153)
Ingredients
2 servings
- 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 (can omit)
- 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)
- 1 egg (, whisked)
- 1 cup shredded cooked chicken
- Salt and white pepper (, to taste)
- 3 tbsp sliced scallions / shallots (optional)
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Preparation
Step 1
Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
Step 2
Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
Step 3
Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
Step 4
Add the chicken, season with white pepper, and serve, garnished with scallions.
Step 5
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