Shredded chicken meat, crunchy corn kernels, and chicken broth make up this easy Chinese Chicken and Corn Soup. A must try when fresh corn is in season.
Soups have always been an important part of the Chinese food culture. They are considered as one of the most nutritious foods and are prepared on a daily basis as part of the meal. For many families, a meal is not complete without a soup. In fact, the Cantonese people often ask their loved ones if they have taken soup as a greeting. Soup is taken throughout the meal together with rice and the other dishes and it is often used to soften the rice for little children.
Chinese Soups
Chinese soups are generally thin and clear broths. These clear broths are further categorized into quick-boiled or slow-cooked soups. Quick-boil soups are enjoyed for their refreshing and cleansing properties while slow-cooked soups using meats and herbs are treasured for their highly nutritious properties. Thick soups are usually thicken at the end of the cooking process with starches or egg. Milk is rarely if ever used.
My mom is a firm believer in the nutritious benefits of soup. There was soup on the table almost everyday when I was growing up. Whenever anyone of us was under the weather, she would prepare slow-cooked soup to nurse us back to health. Even to this day she continues to cook soup and I had plenty of it when I visited this past summer. 🙂
World on a Plate
This month’s theme for World on a Plate is SOUP. With the last of summer corn, I decided to make this quick and easy Chinese Chicken and Corn Soup. Fresh corn gives the soup a crunchier texture and clearer appearance. Canned cream corn may be used for a smoother and creamier texture. It will also give the soup a more golden color.
Please do click on the linky below to see what the others in the group have prepared.
Tools Used in Making This Chinese Chicken and Corn Soup
This post contains affiliate links. Please read my disclosure policy here.
• Cuisinart Chef’s Classic Stainless Stockpot with Cover, 6-Quart
• Cuisipro Stainless Steel Measuring Cup and Spoon Set
• Chef Craft Stainless Steel Ladle
INGREDIENTS
- 6 cups chicken broth (1.5 liters)
- ½ cup cooked chicken (shredded) (100g)
- 2 cups cooked corn kernels (300g)
- 1 tbsp Shao Hsing cooking wine
- Salt and pepper to taste
- 2 tbsp cornstarch + 3 tbsp water
- 2 eggs (lightly beaten)
- 1 tsp sesame oil
- 1 green onion (thinly sliced)
INSTRUCTIONS
- Place chicken broth in a large pot and bring it to a boil. Add shredded chicken meat and cooked corn kernels. Allow it to come back to a boil. Lower heat and let it simmer for 5 minutes.
- Add cooking wine, salt, and pepper to taste. Combine cornstarch with 3 tablespoon water. Pour into soup, stirring to thicken.
- Lower heat and slowly pour beaten egg through fork tines. Gently stir and immediately turn off heat. Drizzle sesame oil into soup.
- Serve in small bowls garnish with sliced green onions.
NUTRITION
Enjoy…..and have a wonderful day! 😎
PolaM says
October 28, 2012 at 8:57 pmThat looks good! I remember in Hong Kong there would always be soup at the beginning of a meal and I loved it! I wish I knew how to cook them!
Biren says
November 8, 2012 at 7:27 amSoup is an important part of a Chinese meal. Glad to hear you enjoyed it. 🙂
Delishhh says
October 28, 2012 at 10:56 pmOh wow that looks so good and comforting. Looks really simple to make too. Nice recipe.
Biren says
November 8, 2012 at 7:28 amThank you! I hope you will give it a try.
Raymund says
October 29, 2012 at 1:35 amLove this soup, the starchy texture is lovely on the palate
Biren says
November 8, 2012 at 7:29 amThanks Raymund! Yes, the soup has a nice silky texture that is very pleasing.
Katerina says
October 29, 2012 at 1:46 amI love chinese soups and I always order when I go to a chinese restaurant.I would love to have bowl of this one waiting for me when I get back from work!
Biren says
November 8, 2012 at 7:30 amThanks Katerina! Good idea to order soups, especially the slow-cooked ones at the restaurants. They can be very delicious and rounds off the meal nicely.
Angie@Angie's Recipes says
October 29, 2012 at 4:15 amThis looks warming and tasty. Perfect for the rainy days we have here.
Biren says
November 8, 2012 at 7:31 amThanks Angie! I love soups any day as they are so warming and comforting.
Ramona says
October 29, 2012 at 6:49 amThis is one of my favorite soups at a Chinese restaurant. Looks delicious. 🙂
Biren says
November 8, 2012 at 7:31 amThanks Ramona! Glad you enjoy the soup.
Ann@Anncoo Journal says
October 29, 2012 at 8:04 amI remember my grandma made this tasty soup when I was little. Very nice pictures 🙂
Biren says
November 8, 2012 at 7:32 amGrandma’s soups are just the best! 🙂
Katherine Martinelli says
October 29, 2012 at 9:25 amThis soup looks SO good! I also believe in the healing properties of soup. Must try this some time!
Biren says
November 8, 2012 at 7:32 amIf not for anything else, soups are very nutritious and comforting. 🙂
mjskit says
October 29, 2012 at 9:07 pmCold or no cold, I’m going to be making this soup! My mamma always made chicken soup when I was sick also so this soup really hits home. I love the addition of the egg and the sesame oil being added at the end! Great soup! BTW – I sent you an email to your gmail account. Did you get it? If you don’t see it, please check your spam. For some reason, some of my gmails are getting spammed. Thanks!
Biren says
November 8, 2012 at 7:35 amFunny, how similar we all are despite the different cultures. Soups are so comforting especially when we are under the weather. Love it! 🙂
Cheah says
October 30, 2012 at 3:56 amYum, yum, I love this soup and can have 2 servings at one sitting!
Biren says
November 8, 2012 at 7:35 amMe too! I had 2 servings and thoroughly enjoyed it. 🙂
Kitchen Belleicious says
October 30, 2012 at 8:40 pmi love how each cuisine has it own way of doing things. like using egg and when always use milk or cream. This soup loos amazing, I wouldn’t be able to stop eating it
Biren says
November 8, 2012 at 7:37 amEggs together with corn starch are often used as thickeners in Chinese soups. I like them all. Cream soups are delicious too and my youngest son love them.
kitchenriffs says
November 1, 2012 at 1:09 pmI love making soup! Particularly at this time of the year – when it’s chilly, nothing is better than a warming bowl of hot soup. And corn always works so well in soup. Love the flavors – this is a meal all by itself!
Biren says
November 8, 2012 at 7:38 amYou are so right about this being a meal in itself. I had two servings and I was full and satisfied.
denise @ singapore shiok says
November 3, 2012 at 4:47 amI LOVE soup and can have it every single day without feeling bored or jelak! Sad thing is I’m the only one at home who loves it. Everyone else hates it 🙁 So I hardly bother to make some just for myself. Once in a while I will make a slow simmered herbal soup (my favourite) for the whole family and just ignore the frowns and complaints 😉 Your corn soup looks lovely – I think the few times I had this soup with crab meat instead of chicken, it was at Chinese weddings, when sharks fin soup was not on the menu. I have a can of creamed corn in the cupboard and really feel like having soup for dinner tonight….
Biren says
November 8, 2012 at 7:41 amI LOVE soup too and mom made it almost everyday. Good thing my family likes it too as it is so warming during the colder months. Crab would make this very tasty but I did not have any on hand and did not want to drive to the store. Still it was pretty tasty.
Herbal soups are also fantastic in the cold weather. I need some dong gui soup real soon.
Soupernaturel says
November 3, 2012 at 4:57 amThanks for sharing!
Really looks yummy. ((=
Biren says
November 8, 2012 at 7:43 amThanks for visiting and commenting! 🙂
whatagirleats says
July 30, 2013 at 12:38 pmI’ve got to make this Biren! Yum! So easy too!
Biren says
July 30, 2013 at 12:52 pmDo give it a try, Cynthia. Thanks for visiting!
Crissy says
April 28, 2017 at 6:17 pmI live on my own so always like to freeze my excess soup, should I leave the eggs out before freezing, will they go rubbery.
Can’t wait to try it looks yummy.
Linda says
May 2, 2017 at 7:54 amYes, you can leave the egg out until you reheat the soup.