Chinese Chicken Corn Soup Recipe
Ingredients:
1 lb (450 g) boneless, skinless chicken breasts
6 cups chicken broth
1 can (15 oz) cream-style corn
1 can (15 oz) whole kernel corn, drained
2 eggs, lightly beaten
1 tbsp cornstarch
2 tbsp water
1 tbsp soy sauce
1 tsp sesame oil
1 tsp grated ginger
2 green onions, thinly sliced (for garnish)
Salt and white pepper, to taste
Instructions:
Prepare Chicken:
Bring a pot of water to a boil. Add the chicken breasts and cook until they are fully cooked, about 10-12 minutes. Remove from the water and let cool. Shred the chicken into small pieces.
Make the Soup Base:
In a large pot, bring the chicken broth to a boil. Add the cream-style corn and whole kernel corn. Stir to combine.
Add Chicken and Flavorings:
Add the shredded chicken, soy sauce, sesame oil, and grated ginger to the pot. Stir well and bring the soup back to a gentle boil.
Thicken the Soup:
In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Slowly pour the slurry into the boiling soup, stirring constantly, until the soup thickens slightly.
Add Eggs:
Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream, stirring gently with a fork to create thin ribbons of egg throughout the soup.
Season and Serve:
Season the soup with salt and white pepper to taste. Ladle the soup into bowls and garnish with sliced green onions.
