Golden Chicken & Corn Soup
Savor this comforting chicken corn soup, enriched with savory broth, sweet creamed corn, and a hint of ginger for a delicious meal.
Ingredients
- 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)
Instructions
- Combine broth, creamed corn, soy sauce, Chinese cooking wine, minced ginger, and garlic in a saucepan over high heat.
- Stir in the cornflour slurry. Bring to a boil, then reduce heat to medium and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Adjust seasoning with salt. Turn off heat, then slowly whisk in the beaten egg to create delicate ribbons throughout the soup.
- Stir in the shredded cooked chicken. Season with white pepper to taste.
- Serve immediately, garnished with sliced scallions if desired.
Notes
- For extra flavor, use homemade chicken stock.
- If you don't have Chinese cooking wine, a dry sherry or even a splash of mirin works well. Omit if necessary.
- Ensure the soup is just off the boil before whisking in the egg for perfect ribbons. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have Chinese cooking wine, a dry sherry or even a splash of mirin works well. Omit if necessary.
- Ensure the soup is just off the boil before whisking in the egg for perfect ribbons. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.