Chinese Corn Chicken Soup
Chinese corn chicken soup has an umami flavor that is silky, satisfying and flavorful. A thick soup with egg ribbons, chicken and some ham for a smoky addition.
Chinese Corn Chicken Soup
Chinese corn chicken soup has an umami flavor that is silky, satisfying and flavorful. A thick soup with egg ribbons, chicken and some ham for a smoky addition.
Ingredients
- 1 4 oz chicken breast-boneless and skinless
- ½ cup water
- 5 tsp water
- 3 tbsp cornstarch
- 1 tsp cornstarch
- 1 tsp soy sauce
- ⅙ tsp baking soda
- 2 eggs
- 4 cups chicken broth-divided
- 7 ears fresh corn-5 cups
- 2 tbsp chopped deli ham
- ¾ tsp salt
- ¼ tsp white pepper
- 1 scallion-sliced thin
Instructions
- Cut chicken into 1/4" pieces. Combine chicken, 1 tbsp water, 1 tsp cornstarch, soy sauce and baking soda in a bowl.
- In a measuring cup beat eggs and 2 tsp water until thoroughly combined, set aside. Mix ½ cup chicken broth and remaining cornstarch in a small bowl until bowl combined, set aside.
- Blend on low 2 ½ cups corn and remaining ½ cup water on low until a thick puree forms. Increase blender speed to high and process for 1 more minute. Strain puree through a fine mesh strainer using a spatula to extract as much liquid as possible. Discard solids.
- Add ham, salt, white pepper. remaining 2 ½ corn to puree. Bring to a boil over medium heat then reduce to simmer. Add chicken, stirring to break up any clumps. Cover pan and simmer for 5 minutes-broth will look curdled. Stir cornstarch mixture to recombine and add it to soup. Stir occasionally leaving pot uncovered until soup is thickened, about 3 minutes.
- Holding a fork in one and the measuring cup with the egg mixture in the other. Slowly pour egg mixture in slow, steady stream through the tines of the fork in concentric circles over the saucepan until ribbons form. Season with salt and pepper to taste. Serve and sprinkle with scallions.