Dad's Authentic : A Chinese Chef's Secrets
This comforting Chinese corn soup with shredded chicken is fast to make and full of warm savory flavor, tender chicken, and classic egg ribbons in every bite.
Ingredients
Main Ingredients
- 2 cups chicken broth savory and light
- 1 cup cooked chicken breast shredded
- 1 can creamed corn 15 oz
- 1 egg lightly beaten
- 2 teaspoons cornstarch
- 2 tablespoons water for cornstarch slurry
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- 2 green onions finely sliced
- salt to taste
Instructions
Instructions
- Pour chicken broth into medium pot and bring to boil over medium heat.
- Add cooked shredded chicken and creamed corn. Stir and simmer for 5 minutes.
- Mix cornstarch and water in small bowl until smooth.
- Slowly pour cornstarch slurry into soup while stirring to thicken.
- Slowly drizzle in beaten egg while stirring in one direction to form ribbons.
- Season with white pepper, sesame oil, and salt.
- Stir in green onions and serve hot.
Notes
Use precooked chicken and prep the onion and slurry ahead to save time. Best enjoyed fresh due to the egg ribbons.