Nothing warms your soul on a chilly night like a hot bowl of homemade soup, especially one packed with flavor like this classic Chinese Chicken and Corn Soup. Simmered with tender shreds of chicken, sweet corn and wood ear mushrooms in a light savory broth, every spoonful is comforting goodness in a bowl. I’m sharing my tried-and-true recipe for crafting this nourishing soup that brightens your spirits.
Servings: 2 people
Ingredients
- 200g boneless chicken breast, thinly sliced
- 100g canned cream-style corn
- 50g canned whole kernel corn
- 50g carrots, finely diced
- 50g green peas
- 2 cups chicken broth
- Salt and white pepper to taste
- Chopped spring onions for garnish
Sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1 small egg, beaten
Now, let’s proceed to the steps:
- In a pot, bring the chicken broth to a boil.
- Add the thinly sliced chicken, canned cream-style corn, canned whole kernel corn, diced carrots, and green peas to the pot. Let it simmer for a few minutes until the chicken is cooked through and the vegetables are tender.
- In a small bowl, mix the cornstarch with water to create a slurry.
- Slowly pour the cornstarch slurry into the soup while stirring continuously. This will help thicken the soup.
- Gradually pour the beaten egg into the soup in a steady stream, stirring gently. This will create delicate egg ribbons in the soup. Season with salt and white pepper to taste.
That’s it! Your Chinese Chicken and Corn Soup is ready to be served. Ladle it into bowls, garnish with chopped spring onions, and enjoy the warm and comforting flavors. Happy cooking!
