Chinese Chicken and Sweetcorn Soup is a comforting and flavorful dish. It is a popular soup in Chinese cuisine, known for its light broth, tender chicken, and sweetcorn. The addition of beaten eggs creates a silky texture, while soy sauce and sesame oil add a touch of savory depth. This soup is perfect as an appetizer or a light meal, and it’s simple to make at home. Let’s walk through the steps on how to make it.
Ingredients for Chinese Chicken and Sweetcorn Soup
Before you start, gather all the ingredients. Here’s what you’ll need:
- Chicken breast (boneless and skinless): 200g
- Sweetcorn (fresh, frozen, or canned): 1 cup
- Chicken stock (homemade or store-bought): 4 cups
- Ginger (fresh, finely sliced): 1-inch piece
- Garlic (minced): 2 cloves
- Soy sauce: 2 tablespoons
- Sesame oil: 1 teaspoon
- Cornstarch (to thicken the soup): 2 tablespoons
- Egg (beaten): 1 large egg
- Spring onions (for garnish): 2, finely chopped
- White pepper (or black pepper): A pinch
- Salt: To taste
- Water: As needed
- Vegetable oil: 1 tablespoon (for sautéing)
Preparing the Chicken
The first step in making this soup is to prepare the chicken. This process will ensure the chicken is tender and easy to shred.
Cook the chicken: Heat a medium-sized pot with about 4 cups of water. Add the chicken breast and bring it to a boil.
Once it starts boiling, lower the heat and let it simmer for about 15-20 minutes. The chicken should be fully cooked through. You can check this by cutting into the thickest part of the chicken—if it’s no longer pink, it’s ready.
Shred the chicken: Once the chicken is cooked, remove it from the pot and allow it to cool for a few minutes.
After it cools slightly, shred the chicken into thin strips using two forks or your hands.
Preparing the Soup Base
Now that your chicken is ready, you can start making the soup base. This is where the flavors come together.
Sauté the garlic and ginger: Heat a tablespoon of vegetable oil in a large soup pot over medium heat.
Add the minced garlic and sliced ginger. Sauté for 1-2 minutes, until fragrant. This step will infuse the oil with aromatic flavors, which will form the base of your soup.
Add the chicken stock: Pour in the 4 cups of chicken stock into the pot. Stir well to combine the flavors of the garlic and ginger with the stock.
Bring the stock to a simmer. You want the soup to be hot and bubbling, but not boiling violently.
Adding the Sweetcorn and Chicken
The sweetcorn is the highlight of this soup, so it’s important to add it at the right time to keep its fresh flavor intact.
Add the sweetcorn: If you’re using canned sweetcorn, drain and rinse it before adding it to the pot.
If using fresh or frozen sweetcorn, add it directly to the simmering stock.
Stir the corn into the soup and allow it to simmer for 5-7 minutes. This will give the sweetcorn time to soften and release its flavor into the broth.
Add the shredded chicken: Once the corn has simmered, add the shredded chicken to the pot.
Stir everything together. You’ll notice that the soup is beginning to come together with a good balance of chicken and sweetcorn.
Seasoning the Soup
Now that the soup base is ready, it’s time to add the seasoning to make it more flavorful.
Add soy sauce: Add 2 tablespoons of soy sauce to the pot. This will give the soup its savory, umami depth. Stir well to combine.
Add sesame oil: Stir in 1 teaspoon of sesame oil. This adds a fragrant, nutty flavor to the soup, which is characteristic of Chinese cuisine.
Season with white pepper and salt: Season the soup with a pinch of white pepper. You can also use black pepper if you prefer. The white pepper adds a subtle heat.
Taste the soup, and if needed, adjust the salt to your preference. Be cautious with salt, as the soy sauce already adds some saltiness.
Thickening the Soup
To give the soup a slightly thicker consistency, we will use cornstarch.
Make a cornstarch slurry: In a small bowl, combine 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir until it forms a smooth paste.
Add the slurry to the soup: Slowly pour the cornstarch slurry into the simmering soup, stirring constantly. This will help thicken the soup without making it too heavy.
Let it simmer: Allow the soup to simmer for an additional 5 minutes. During this time, the cornstarch will thicken the broth, giving it a nice consistency. Keep stirring occasionally to ensure the soup doesn’t stick to the bottom.
Adding the Egg
One of the signature elements of Chinese Chicken and Sweetcorn Soup is the silky texture created by the egg.
Prepare the egg: Crack the egg into a small bowl and lightly beat it with a fork or whisk. You should aim for a smooth consistency, without any lumps.
Add the beaten egg to the soup: Once the soup has thickened, slowly drizzle the beaten egg into the soup while gently stirring in one direction. This will create thin, silky egg ribbons throughout the soup.
Stir gently: Keep stirring the soup until the egg is fully cooked. The egg should form delicate strands, and you’ll know it’s done when the strands are no longer translucent.
Final Touches
Now that the soup is ready, there are a few finishing touches to enhance the flavor and presentation.
Taste the soup: Before serving, taste the soup one last time. If needed, adjust the seasoning with a little more soy sauce, salt, or pepper.
Garnish: Ladle the soup into bowls and garnish with finely chopped spring onions. The fresh onions add a burst of color and a slight sharpness that balances the sweetness of the corn.
Serving Suggestions
Chinese Chicken and Sweetcorn Soup is often served as a starter in Chinese meals, but it can also be enjoyed as a light main dish. Here are some ideas for serving:
Serve with rice: Pair the soup with steamed rice for a fuller meal.
Add crispy wontons: Serve the soup with crispy wonton crackers or spring rolls for added texture.
Top with chili oil: For a bit of spice, drizzle some chili oil on top just before serving.
Tips for the Best Soup
Use fresh chicken: Fresh chicken breast will give the soup a tender texture. You can also use leftover cooked chicken for a quicker option.
Choose high-quality stock: The base of the soup relies on the chicken stock, so make sure it’s flavorful. Homemade stock is ideal, but store-bought versions can work too.
Control the thickness: If you prefer a thinner soup, add less cornstarch slurry. For a thicker consistency, use a little more.
Conclusion
Making Chinese Chicken and Sweetcorn Soup at home is easier than you might think. With just a few ingredients and simple steps, you can prepare a delicious and comforting soup that’s perfect for any occasion. Whether you’re enjoying it as a light appetizer or a quick meal, this soup is sure to be a hit. Enjoy the warmth and flavor of this classic Chinese dish!
Related topics
