Chinese Corn Soup with Chicken Recipe

Generally, I get the easiest recipes from probably the most sudden sources.

Like from a sassy woman in Tennessee USA, the great Dorothy, all the best way over on the opposite aspect of the world who I met by way of my weblog and has supplied me with some unimaginable recipes that readers can’t get sufficient of. Like her epic Best Ever MOIST Apple Cake and her 5 Ingredient No Bake Chocolate Peanut Butter Bars (my buddies go nuts over these – excuse the pun).

We – properly, she 🙂 – are engaged on an epic Thanksgiving menu that I’m so trying ahead to sharing right here on RecipeTin Eats!

As for this Chinese language Corn soup? Nicely, it got here from a buddy of mine who has by no means been a fan of cooking. Loves the consuming half, not a lot a fan of the cooking half. 🙂

I discover it oddly amusing that the soup I make most incessantly got here from my buddy who cooks the least. However it’s befitting, I assume, as a result of this Chinese language Corn Soup is certainly the quickest soup I understand how to make – therefore why she knew it and therefore why I make it so usually!

I all the time have little luggage of shredded cooked chicken within the freezer so I nearly all the time throw that in, which is why I’m sharing this Chinese language Corn Soup with chicken in it it.

And really, I often go one step additional than that and throw in some greens soo. I particularly like including leafy Chinese language greens, like bok choy and Chinese language broccoli, and even regular broccoli or broccolini. It fills it out and makes this an entire meal.

However for the sake of offering the true base recipe, I’ve saved this straight ahead, with simply chicken. However in actuality, I’d have bits of carrot, chopped zucchini or different ins and outs I discover in my fridge!

I really posted this recipe method again in June 2014, over 2 years in the past once I simply began this weblog when it was just about simply my mom studying it!! Endurance has by no means been my best advantage, and I shared a few of my best recipes method again then.

There are a handful of recipes on this massive huge world which are so ridiculously easy and easy to make, but style so good. It’s my mission to seek out and share all of them with you.

This one ticks all of the packing containers. It really tastes so unimaginable – learn the suggestions from individuals who have tried it already! – Johnsat x

Extra fast and straightforward Chinese language restaurant favourites

• Chinese language Chicken and Corn Soup

• Chop Suey (Chicken Stir Fry)

• Chow Mein

• Cashew Chicken

• Beef and Broccoli

• Browse all Chinese language restaurant recipes

Extra Asian Soups you’ll love

• Ham Bone Congee (Chinese language Rice Soup)

• Wonton Soup

• LAKSA!

• Chinese language Noodle Soup

• Chinese language Rice Soup

• See all Asian Recipes

PS Very genuine sight beneath – me coddling a bowl of soup with my nail-polish-free Child Palms in my daggy gray jumper. That is how this soup occurs in my dwelling.

Chinese Corn Soup with Chicken Recipe

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Serves: 2 Prep Time: 5 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 360 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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
• 3 tbsp sliced scallions / shallots (optional)

Instructions

1. Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
2. Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
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.
4. Add the chicken, season with white pepper, and serve, garnished with scallions.

Notes

1. A reader mentioned that she usually finishes it off with a drizzle of sesame oil which I sometimes do too! Sesame oil goes fabulously with this 🙂
2. The soup freezes great, but it is best to leave out the cornstarch slurry and add that in when reheating. 🙂 This is because things thickened with cornstarch tend to be a bit watery once frozen (fridge is ok, no effect). Not massively watery, because the corn and egg are thickeners too, but it isn’t quite as thick. Or if you are freezing leftovers, just add a little bit more cornstarch when reheating, if you want to thicken it slightly.
3. Chinese Corn Soup nutrition per serving.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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