Chinese · Dinner
Chicken and Corn Soup (Dairy-Free)
A clear Chinese-style soup made with shredded chicken breast and sweet corn kernels simmered in chicken stock, lightly thickened with cornstarch and finished with silky egg ribbons. Seasoned with white pepper, soy sauce and scallion, it is a light, warming bowl often served as a Chinese-American appetizer.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
262Calories
28.5gProtein
8.9gFat
13.8gCarbs
4.9gSugar
1.5gFiber
1216mgSodium
287mgChol
2.4gSat Fat
636mgPotassium
67mgCalcium
2.1mgIron
0.6mcgVitamin B12
5.2mgVitamin C
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Shred the chicken breast into thin strips with a knife and thinly slice the scallion. Beat the egg lightly in a small bowl.
2
Simmer
Bring the chicken stock to a boil in a saucepan over high heat. Add the chicken and corn, then simmer over medium heat for 5 minutes until the chicken is opaque and cooked through.
3
Reduce
Stir the cornstarch slurry and pour it into the saucepan in a thin stream, stirring constantly over medium heat for 1 minute until the broth lightly thickens.
4
Temper
Lower the heat to low, then drizzle the beaten egg into the pot in a thin stream while stirring gently, forming fine ribbons within 30 seconds. Off heat, stir in the soy sauce, white pepper, salt, sesame oil and scallion. Taste and adjust seasoning, then ladle into a bowl to serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast
- 1 cup150g corn kernels
- 3 cups720ml chicken stock
- 22 eggs, lightly beaten
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp water
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp white pepper
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp sesame oil
