Chinese · Lunch
Chicken and Corn Soup
Chicken and corn soup pairs shredded chicken breast with sweet corn kernels and creamed corn in a lightly thickened chicken broth, finished with whisked egg ribbons, scallion and sesame oil. A classic Cantonese starter, silky rather than heavy, ready in well under an hour and needing no rice or noodles alongside.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
324Calories
38.2gProtein
11.8gFat
19.7gCarbs
5gSugar
1.9gFiber
1214mgSodium
211mgChol
2.9gSat Fat
684mgPotassium
72mgCalcium
1.8mgIron
0.6mcgVitamin B12
5.6mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
protein-rich
herb-salt
thirty-min-meals
all-time-classics
low-calorie
Instructions
1
Prep
Slice the chicken breast thinly against the grain; beat the egg in a small bowl and mix the cornstarch with water in a separate bowl.
2
Simmer
Bring the chicken stock to a gentle simmer over medium heat for about 2 minutes until small bubbles break the surface.
3
Poach
Add the sliced chicken to the stock and cook over medium-low heat for 3 to 4 minutes until opaque and firm.
4
Corn
Stir the corn kernels and creamed corn into the pot; simmer over medium heat for 3 minutes until heated through.
5
Thicken
Stir the cornstarch slurry and pour it into the simmering soup while stirring constantly; cook over medium heat for 1 to 2 minutes until glossy.
6
Egg
Reduce heat to low so the soup barely ripples, then drizzle the beaten egg in a thin stream while stirring gently, forming fine ribbons within 20 seconds.
7
Finish
Season with salt and white pepper, then stir in the sesame oil over low heat for 10 seconds until fragrant.
8
Plate
Ladle the soup into a bowl and scatter the sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 1/2 cup360ml chicken stock
- 2/3 cup110g corn kernels
- 1/2 cup120g creamed corn
- 22 eggs
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp water
- 1 tsp1 tsp sesame oil
- 22 scallion
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch white pepper
