Chinese Corn Soup with Chicken to Beat the Seasonal Cold [RECIPE]
Good Morning Beautiful People! ❤
Happy Friday! The weekend is here, and my whole family is sick. From one after another we slowly got knocked down this week until we were a pile of tissues and cough medicine. That said, today’s blog post is going to be very short. For the past two days I have been making non-stop batches of this soup as it has ginger, garlic, and chicken. You could say that it’s the Chinese version of chicken soup, and thank God it takes only 10 minutes to make. If you have an Asian market nearby, I encourage you to stop in and purchase a bottle of Chinese cooking wine. It creates a depth of flavor that is incredibly soothing, and if you’re like me and you love those Asian flavors, I promise that you’ll swoon…. hard.
I love to buy whole chickens, roast them up, and then shred the meat for a week. But if you need this recipe in a pinch, grab a rotisserie chicken and you’re good to go. My little one barely wanted to eat a few days ago, but this soup was the one thing she could keep down and keep up her strength. So even the little ones love it! Alright, I’m off to rest again. I hope you all have a wonderful weekend, and as always, keep on cooking! ❤
Chinese Chicken and Corn Soup
Serves: 2-3 servings
- 2 cups chicken or vegetable broth/stock (500ml)
- 1 can (16oz/420g) creamed corn
- 1 tsp soy sauce (all purpose or light)
- 1 tbsp Chinese cooking wine or dry sherry (can omit)
- 1 tsp ginger , minced or finely chopped
- 1 garlic clove , minced or finely chopped
- 1 tsp cornflour / cornstarch , mixed with a splash of cold water
- 1 egg , whisked
- 1 cup shredded cooked chicken
- Salt and white pepper , to taste
- 3 tbsp sliced scallions / shallots (optional)
Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in “ribbons” throughout the soup. This also thickens the soup.
Add the chicken, season with white pepper, and serve, garnished with scallions.