Minced Chicken With Corn Soup (for 2) Recipe

Combine and season

Place the minced chicken in a medium bowl. Add the egg white, 1 tsp cornstarch, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp salt, and 1 tsp white pepper. Mix vigorously in one direction until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). This helps the meat hold together into tender strands in the soup.

In a medium saucepan (about 2–2.5 quart), combine 3 cups chicken stock and 1 cup water. Add the corn kernels and the julienned ginger. Bring to a gentle boil over medium-high heat.

Once the liquid comes to a boil, reduce to medium-low so the broth is at a gentle simmer.

Poach minced chicken

With the broth at a gentle simmer, use a spoon or chopsticks to create a small whirlpool in the pot. Take a tablespoon of the seasoned minced chicken and, using the back of the spoon, push it into the simmering broth so it forms thin ribbons or small bite-sized pieces. Repeat until all the chicken mixture is used, leaving space between pieces so they cook evenly.

Allow the chicken pieces to poach in the simmering broth for 2–3 minutes, or until they turn opaque and are cooked through. Stir very gently once to prevent sticking.

Taste the broth and adjust seasoning: add the additional 1/2 tsp salt and 1/4 tsp white pepper (or to taste).

Make slurry and thicken

In a small bowl, mix 1 tsp cornstarch with 2 tbsp cold water until fully dissolved to make a slurry. With the soup at a gentle simmer, slowly pour the slurry into the pot while stirring the soup gently. Allow it to cook for 1 minute until the soup slightly thickens to a silky consistency. If you prefer a thinner soup, stop before thickening too much.

Turn off heat. Stir in 1/2 tsp sesame oil (optional) for fragrance and add chopped scallions and optional cilantro.

Ladle the soup into two bowls. Sprinkle a little extra white pepper or scallions on top if desired and serve immediately while hot.