Chicken and Sweet Corn Soup
Chicken and corn soup is a staple in China and something we often see on Chinese restaurant menus. If you like the aromatic, light flavor of this wonderful dish, you will love the following recipe. The finished soup has a fresh and fragrant flavor, and it is also quick and easy to make. Featuring creamed corn as well as corn kernels, this soup is made with chicken consommé and flavored with ginger, soy sauce and sesame oil. The green onions add flavor to the soup itself and also make a nice garnish.
If you like, you can add some sliced ham to the soup, just to introduce a slightly meaty flavor, but that of course is optional. This soup is made in one pan, and you will be adding the ingredients according to how much time they need to cook. The chicken is cooked first and then you can set that to one side, until it is cool enough to shred with a pair of forks. Towards the end, it is time to stir in your cornstarch slurry to thicken the soup up. Ensure the cornstarch and water mixture is well mixed, else you risk getting lumps in your soup.
This recipe will serve 4 as a generous size appetizer or if you are making it for lunch, but it will stretch to 6 if you serve it in little bowls and just offer it as a first course. This soup is filling without being too filling, and its typical Chinese flavor and wonderful blend of tasty ingredients really make it shine.
- 2 pints chicken consommé
- 2 egg whites
- 14 oz chicken breast
- 10 ½ oz can corn kernels, rinsed and drained
- 6 thinly sliced green onions
- 2 teaspoons finely grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 teaspoons sesame oil
- ¼ cup water
- 15 oz can creamed corn
- A few strips of cooked ham (optional)
- Salt and ground black pepper, to taste
- Put the chicken breast and consommé in a pot and bring to a boil.
- Turn the heat down and simmer for 5 minutes or until the chicken is cooked.
- Set the chicken aside to cool, then shred it finely.
- Add the ginger and soy sauce to the consommé in the pot.
- Stir the water into the cornstarch until it is smooth.
- Stir the cornstarch mixture into the soup in the pot.
- Cook for 2 minutes, stirring occasionally.
- Stir in the creamed corn, corn kernels and chicken, and cook for 2 minutes.
- Whisk the egg whites then add them to the soup and stir.
- Cook for 2 minutes.
- Stir in half the green onion and the sesame oil, as well as the cooked ham strips if using.
- Add salt and black pepper to taste.
- Serve hot with the remaining green onion on top.
You can see how tasty this soup looks, especially when served on a bamboo mat. Of course the chopsticks in the picture are for the meal’s second course, and you will need a soup spoon to enjoy this dish. Combining chicken with corn, as well as green onions, some strips of ham if you like, and other aromatics, this is sure to brighten up any dinner table. Light and refreshing, chicken and corn soup is a great choice regardless of the season or occasion, and this recipe offers a true taste of China. You can make it very quickly too, another bonus.
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