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Chinese Chicken and Sweetcorn Soup

5 from 1 reviews

A delicious and comforting Chinese Chicken and Corn Soup using fresh corn. It’s so easy to make this classic Chinese takeaway dish at home, plus it is healthier and fresher!

Ingredients

Instructions

  1. Use a very sharp knife to remove the kernels from the corn (see Kitchen Notes below).
  2. Reserve the cobs.
  3. Heat the oil in a large saucepan over medium heat.
  4. Gently fry the white part of the spring onions, garlic and ginger for a few minutes.
  5. Add the reserved corn cobs, corn kernels, chicken stock and water.
  6. Bring the pan to the boil.
  7. Reduce the heat to a gentle simmer.
  8. Add the chicken breast fillets.
  9. Simmer on low-medium heat for about 20-30 minutes until the corn is tender.
  10. Remove and discard the corn cobs and ginger slices.
  11. Remove the chicken breast fillets, shred and set aside.
  12. Remove half of the soup to a blender and blend, or into a large jug to purée with a stick blender.
  13. Return the puréed soup to the pan.
  14. Slowly pour in the beaten eggs in a thin stream, stirring the soup constantly as you do so. The eggs should form into thin threads as they cook.
  15. Add the soy sauce, sesame oil and Shaoxing wine.
  16. Mix the cornflour (cornstarch) with the water to create a slurry.
  17. Slowly pour some of the slurry into the soup, stirring the soup quickly as you do so to prevent lumps from forming. You may not need all of the slurry – just add enough until the soup has thickened slightly in consistency.
  18. Taste for seasoning and maybe add some freshly ground white pepper.
  19. Add the shredded chicken.
  20. Serve with a sprinkling of fresh coriander (cilantro) and the reserved green spring onions (scallions).
  21. Add a dash of sesame oil before serving.

Kitchen Notes

Removing the corn kernels from the cob can be a messy task. One trick is to use a bundt tin or ring tin – place the corn cob into the hole of the bundt or ring tin, and carefully slice off the kernels, allowing them to fall into the sides of the bundt or ring tin. Otherwise, just try to hold the corn steadily on a chopping board and slice off the kernels as close to the cob as possible.

If you are short on time, you could use frozen or tinned corn kernels for similar results.

If you prefer more broth and less corn, simply reduce the amount of corn in this recipe accordingly.

For a vegetarian version, simply use a homemade vegetable broth and omit the chicken from the recipe.

Quite often, I omit the chicken from the recipe, but I will add shredded chicken from a leftover roast chicken or rotisserie chicken.

Nutrition