Chinese Chicken Corn Soup
A recipe for Chinese chicken corn soup, Pakistani style. Chicken corn soup is a Chinese restaurant classic. Make this recipe at home in under 30 minutes and with only a few ingredients! Serve it with soy sauce, vinegar and red chili paste – the staple at every Pakistani Chinese restaurant.
Servings: 4 people
Calories: 150kcal
Ingredients
- 2 ½ cups 600 ml chicken or vegetable stock / broth (can use store-bought or homemade)
- 1 can 16oz/420g creamed corn (see note 1)
- 1 teaspoon soy sauce see note 2
- 1 teaspoon vinegar
- 1 teaspoons ginger minced finely chopped
- 1 cup shredded cooked chicken see note 3
- 1 teaspoon cornflour / cornstarch
- 1 egg whisked
- ½ teaspoon salt
- ½ teaspoon white pepper
To garnish
- Spring onions sliced
To serve
- Soy sauce
- Green chilies in vinegar
- Red chili paste
- Boiled eggs optional
- Prawn crackers / fish crackers
Instructions
- Place the chicken or vegetable stock / broth in a saucepan. Add a can of creamed corn, soy sauce (if using), vinegar, ginger, and chicken. Reserve a tablespoon of the chicken to use as garnish in the end. Bring to a boil, and then cook for about 2 minutes.
- Dissolve the cornflour / cornstarch in cold water to make a slurry, and add this to the soup. Cook the soup for a few minutes, until it thickens. In case desired consistency isn’t reached, another teaspoon of cornflour / cornstarch can be used.
- Add salt and white pepper, and mix through.
- Whisk the egg in a small bowl. Turn the heat off, and then slowly add the egg in the soup. As it cooks, egg ribbons will be created throughout the soup. This step will also thicken the soup.
- Pour the soup into a medium sized bowl, and garnish with sliced spring onions, and the reserved chicken.
- Serve with additional soy sauce, vinegar and red chili paste.
Notes
1. In case creamed corn isn’t available you can make your own. Take either fresh, canned or frozen corn kernels (thaw before using). Blend half the corn kernels in a blender with a small amount of water or milk till they are pureed, and place in a bowl. Coarsely blend the remaining corn kernels (there should be some chunky pieces still there) and then mix them through the pureed ones. Use in the recipe as directed.
2. Adding soy sauce in the cooking process gives a light tinge to the soup, so if you prefer a whiter chicken corn soup skip the soy sauce while the soup is cooking, and serve it separately in the end.
3. Basic chicken cooked with salt and black pepper can be used in this recipe. The chicken can be sautéed in a pan, or boiled, or poached. The benefit of poaching the chicken is that the poaching liquid can be used as a stock. Leftover chicken pieces from making chicken yakhni (or chicken broth) can also be used in this recipe.
2. Adding soy sauce in the cooking process gives a light tinge to the soup, so if you prefer a whiter chicken corn soup skip the soy sauce while the soup is cooking, and serve it separately in the end.
3. Basic chicken cooked with salt and black pepper can be used in this recipe. The chicken can be sautéed in a pan, or boiled, or poached. The benefit of poaching the chicken is that the poaching liquid can be used as a stock. Leftover chicken pieces from making chicken yakhni (or chicken broth) can also be used in this recipe.
Nutrition
Calories: 150kcal
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