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:
- 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.
- Bring the chicken stocks/ water in a pot to boil. Add in chicken concentrated stock if used.
- Add in ginger slice, baby sweetcorns and mushrooms. Simmer for 10 minutes.
- Add in cream corn and stir well.
- Add in chicken strips and stir well until it is fully cooked.
- Add in cornflour mixture and stir gently to thicken.
- 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.
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. 😉
Thx for sharing! I had tried it was delicious! But the appearance of my soup didn’t look as clear as yours what do u think it goes wrong? Mine was more milky colour
Siew: Maybe the cream corn that you used is a different brand than mine. Just a wild guess! 🙂