The traditional flavours of an authentic chicken sweet corn soup sing in this quick yet comforting recipe. With silky shreds of poached chicken, creamy corn, and wisps of tender egg, it’s hard to believe this flavour-filled recipe needs only ten minutes prep. What’s more, it has a super creamy texture without needing any dairy!
How to make Chinese chicken sweet corn soup: key tips
One of the reasons our sweet corn and chicken soup tastes so authentic is the addition of eggs at the end of cooking, utilising the same technique used in egg drop soup. Make sure you stir the soup constantly and pour the lightly whisked egg from a height to get a steady stream of the mixture, creating little ribbons of just-set eggs. You can shred the chicken with your fingers or 2 forks. Make sure the chicken is still warm as it’s difficult to do when cold.
Key ingredients in our chicken sweet corn soup recipe
Chicken is used in 3 different ways in our corn and chicken soup recipe. The breast is poached in chicken stock and then a stock cube is crumbled in, adding an even greater depth of flavour. An unspoken hero of our chicken sweet corn soup is cornflour. When mixed with some of the chicken broth it turns into a slurry that works to thicken and add to the “creamy” texture. Another unsung hero is the sesame oil. With its distinctive toasty nutty taste, it adds an authentic Chinese aroma.
Making restaurant-style Chinese dishes for dinner is a fun and tasty way of changing up your usual meal rotation. We even have a recipe for fortune cookies to finish off your feast.
Ingredients
- 1 Woolworths RSPCA Approved Chicken Breast Fillet, skin on
- 1L chicken stock (liquid)
- 1 splash sesame oil
- 1/2 tsp ground ginger
- 1 chicken stock cube
- 375g canned creamed corn
- 2 tbs cornflour
- 2 eggs
- 2 spring onions chopped *optional
Method
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Step 1Cover chicken fillet with water and simmer until cooked.
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Step 2Remove chicken, cool and remove the skin. Discard skin but keep water.
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Step 3Shred the chicken into long strips, but do not chop.
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Step 4In a pot combine chicken stock, ginger powder, sesame oil, crumbled chicken stock cube and creamed sweetcorn.
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Step 5Bring to the boil.
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Step 6Add the shredded chicken and bring back to boil.
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Step 7Mix cornflour with small amount of chicken water to form a thin paste. Drizzle into the soup, mixing thoroughly.
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Step 8Mix in 1 or 2 eggs together with a dash of the chicken water, then drizzle it into the pot very slowly from about 15 cm above the pot.
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Step 9Garnish with chopped spring onions.
Recipe Notes
I use Campbell's ready made stock. Sesame oil is essential in my opinion.
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