Description
A comforting and flavorful Chinese Chicken and Corn Soup made with tender shredded chicken, sweet creamed corn, and a delicate egg ribbon swirl. This easy-to-make soup combines savory broth, ginger, garlic, and Chinese cooking wine for an authentic taste that’s perfect as a starter or light meal.
Ingredients
Scale
Soup Base
- 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, optional)
- 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
Additional Ingredients
- 1 egg, whisked
- 1 cup shredded cooked chicken
- Salt, to taste
- White pepper, to taste
- 3 tbsp sliced scallions/shallots (optional, for garnish)
Instructions
- Combine Ingredients and Heat: Place the chicken or vegetable broth, creamed corn, soy sauce, Chinese cooking wine, minced ginger, minced garlic, and the cornflour mixed with cold water into a saucepan. Put the saucepan over high heat to start the cooking process.
- Boil and Simmer: Bring the mixture to a boil, then reduce the heat to medium. Stir occasionally to prevent sticking and cook the soup for about 5 minutes or until it has slightly thickened, indicating the cornflour has activated and the flavors have melded.
- Season and Add Egg Ribbons: Adjust the seasoning by adding salt as needed. Turn off the heat and slowly drizzle in the whisked egg while stirring gently to create delicate egg ribbons throughout the soup. This technique thickens the soup and adds texture.
- Finish with Chicken and Pepper: Add the shredded cooked chicken into the soup, season with white pepper to enhance the flavor, and stir gently to combine. Serve immediately, garnished with sliced scallions or shallots if desired for a fresh finish.
Notes
- Use chicken broth for a richer flavor or vegetable broth for a lighter variant.
- The Chinese cooking wine can be omitted or substituted with Mirin or Dry Sherry if preferred.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Adjust the thickness of the soup by varying the amount of cornflour mixture added.
- Ensure the egg is added slowly off the heat to create ribbons rather than curds.
- This soup is best served hot and fresh for optimal texture and taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese chicken corn soup, creamed corn soup, egg ribbon soup, easy Chinese soup, chicken soup recipe
