Chinese Corn Soup with Chicken
A delicious and authentic soups and broths recipe for Chinese Corn Soup with Chicken, prepared with traditional seasonings and techniques.
Ingredients
- • 1/2 lb minced chicken ((or minced turkey))
- • 1 teaspoon salt (divided (or to taste))
- • 2 teaspoons Shaoxing wine ((or dry sherry))
- • 2 tablespoons cornflour (divided)
- • 1 tablespoon peanut oil ((or vegetable oil))
- • 1 large slice ginger
- • 4 cups chicken broth
- • 1 cup canned or frozen corn (drained (*see footnote 1))
- • 1/8 teaspoon turmeric powder ((for colour, optional))
- • 1/8 teaspoon white pepper
- • 3 eggs (beaten)
- • 1 teaspoon sesame oil
- • 1 spring onions (chopped (and extra for garnish))
Preparation Steps
Combine the minced chicken, 1/2 teaspoon salt, Shaoxing wine and 1 teaspoon of the cornflour in a small bowl. Mix well and let marinate while preparing the other ingredients.
Heat the oil in a big pot until warm. Add minced chicken. Let cook as you chop the chicken into smaller pieces. Keep cooking until the chicken is almost cooked through and the surface is lightly browned.
Add chicken stock and ginger. Turn to high heat. Cook until brought to a boil. Skim and discard the foam from the top of the soup. Then add the corn and the remaining 1/2 teaspoon salt. Turn to medium-low heat.
While boiling the soup, combine the remaining cornflour, turmeric powder, and pepper white pepper with 2 tablespoons of water in a small bowl. Stir to dissolve the cornflour completely. Swirl the cornflour starch slurry into the soup. Stir until the soup thickens. Turn to medium-low heat so the soup comes to a low simmer.
Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle the egg into the soup in a swirling motion. Let the egg sit for 15 seconds, then stir the soup again to mix everything together. Taste the soup with a small spoon. If the soup is not as thick as you’d like, mix a bit more cornflour slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
Drizzle with sesame oil and add spring onions. Serve hot.