Corn chicken soup
From young, soup has been served regularly in my family’s daily diet. As far as I can recall, my mom has been boiling different types of Chinese soups almost every day. After I got married, I too enjoyed all the home-boiled soups of my mother-in-law. Now, as a “minister of home affair cum head chef”, I continued with our family’s tradition to boil soups for the family as my son is a big fan of soup. The soups I had tried making consist of both Chinese and Western version as shown in the soup categories of this blog.
Ingredients:
150g chicken breast meat
1000ml chicken stocks (I used 3 tbsp of concentrated chicken stock to mix with 1 liter water)
1 packet sweet corn cream style (380g) – De Monte or any other brand
1 packet enoki mushrooms * (cut away the tough part of the stems; if you think it is too long, then cut into halve, rinse with running water)
4 pcs fresh shitake mushrooms * (blanch over hot water and slice them thinly)
4 stocks of baby sweetcorns * (slice thinly)
1-2 eggs (lightly beaten and mix with 2-3 tsp water)
1-2 slices of ginger *
Spring onions for ganishing – chopped
Corn flour mixture (dilute some cornflour with water, adjust the consistency according to your personal preference)
Note: * – my personal add-on. Other recommended ingredients are: tofu and green peas
Seasonings:
Salt (I had omitted it because the chicken stocks is tasty enough on its own)
Pepper
Methods:
1) Rinse and pat dry chicken breast meat. Cut into small & long strips. Marinate with light soya sauce, sugar and cornflour for about 15-30 minutes.
2) Bring the chicken stocks/ water in a pot to boil. Add in chicken concentrated stock if used.
3) Add in ginger slice, baby sweetcorns and mushrooms. Simmer for 10 minutes.
4) Add in cream corn and stir well.
5) Add in chicken strips and stir well until it is fully cooked.
6) Add in cornflour mixture and stir gently to thicken.
7) Pour the egg mixture slowly into the soup, stir until it forms thin egg shreds on the surface. Turn off the heat.
Season with salt, pepper and sprinkle some spring onions before serving.
22 Comments
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I love corn and soup, so I can imagine that this is a great dish! The yellow is a really stunning color.
Sounds easy! I want some CC soup too!
Looks like an easy to prepare soup.;)
It looks yummy…
I’m wondering about the corn cream. Is that the same as the maizena powder mixed with water?
Easily one of my favourite soups. Yummy.
Do you know that I love this type of soup too? Thanks for the recipe! *wink*
Oh ! I also make some chicken corn soup the other day! but your look much much better than mine!!Yummy!!
Katie: Tks. My son and I love corns too. We always eat steamed corns.
Tigerfish: “Sup sup water” for you! Please help yourself!
Dora: Definitely easy-peasy for your chef!
Selba: Haven’t tried maizena powder before. But u can check out this link on the packaging.
Hungry gal: Glad that you like it.
BOLNT: I guess this is the most ideal soup for mommy on-the-go like you, right?
Beachlover: You are too humble.
I love soups but my fiance is not a big fan =( It looks really delicious, love the addition of mushrooms!
Sounds like a great soup and I love egg shredds in broth!
Pigpigscorner: This means that you can have extra portion from his share.
Lisaiscooking: Tks and glad you like it.
The Cantonese and Vietnamese must have soup for every meal and I grow up having soup as one of the dish. This is good stuff to entice the young and the old.
That soup looks good!
worldwindows: I totally agree with u.
kevin: Give it a try. Hope u will like it.
I think I have that cookbook too! I luv thick Chinese soups like these
Noobcook: I luv this cookbook. Many simple and easy to follow recipes. Have u tried any?
i love Chicken Soup it is so yummy.
Paula: Tks!!
hi, this soup is really delicious. my children all had 2 bowls each. will be on my menu from now on. thanks!
Delia: I am so happy to hear your feedback. Tks for trying this recipe and hope to hear more feedbacks from you.
hi, thanks for sharing all your great soup recipes. I’m considering buying a pressure cooker. Like to ask if preparing soup using pressure cooker will yield as good results as having it simmered over gas cooker for 2 hours? Thanks
Annie: Thanks! It’s my pleasure to share. I’m not sure about pressure cooker but as what I read, claypot is the most suitable pot for making Chinese soups.