Chicken And Sweetcorn Soup 鸡肉粟米羹 Recipe

Name: Home Chinese Manchesters Chicken And Sweetcorn Soup 鸡肉粟米羹 Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 cups boneless skinless chicken breast; 4 cups chicken stock (low sodium); 1 cups water; 1 cups canned sweetcorn (drained) or fresh kernels; 2 tbs cornstarch; 2 tbs cold water (for slurry); 1 tbs fresh ginger (thinly sliced); 1 tsp garlic (minced); 1 tbs light soy sauce; 1 tsp sesame oil; 1 tsp white pepper; 1 tsp salt; 1 each egg (large); 1 tbs cold water (for egg beat); 2 tbs green onions (scallions, thinly sliced); 1 tbs cilantro (optional, chopped)

Inspired by Home Chinese Manchester

Time35m

Serves3

Tender chicken and sweetcorn in a comforting soup.

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Ingredients

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Soup Base

1 cups boneless skinless chicken breast

4 cups chicken stock (low sodium)

1 cups water

1 cups canned sweetcorn (drained) or fresh kernels

2 tbs Cornstarch

2 tbs cold water (for slurry)

1 tbs fresh ginger (thinly sliced)

1 tsp Garlic (minced)

1 tbs light soy sauce

1 tsp Toasted sesame oil

1 tsp White pepper

1 tsp Celtic sea salt

Binders & Finish

1 each egg (large)

1 tbs cold water (for egg beat)

2 tbs green onions (scallions, thinly sliced)

1 tbs cilantro (optional, chopped)

Method

Prepare Chicken & Corn

Shred the Chicken

If using raw chicken breast, place it in a small pot and cover with 1 cup water and a pinch of salt. Bring to a gentle simmer, cover, and poach for 10-12 minutes until cooked through. Remove, let rest 5 minutes, then shred finely with two forks. Alternatively use pre-cooked rotisserie chicken and shred to yield about 1 cup.

Prep Sweetcorn

If using fresh corn, cut kernels from 1 ear and reserve. If using canned sweetcorn, drain and rinse under cold water. For a slightly creamier texture, reserve 1/4 cup of the drained liquid from the can and reserve with the stock.

Make the Soup

In a medium saucepan or wok, heat 1 tsp sesame oil over medium heat. Add the sliced ginger and minced garlic and stir-fry for 30–45 seconds until fragrant but not browned.

Pour in the chicken stock and the 1 cup of water (plus up to 1/4 cup reserved corn liquid if using). Bring to a gentle boil.

Add the sweetcorn kernels to the simmering stock. Reduce heat to medium-low and simmer for 5 minutes to allow corn flavor to infuse.

Stir in light soy sauce and white pepper. Taste and add salt as needed (about 1 tsp to start).

Return the shredded chicken to the pot and heat through for 2 minutes.

Thicken & Finish

In a small bowl, whisk 2 tbs cornstarch with 2 tbs cold water until completely smooth to make a slurry.

With the soup at a gentle simmer, slowly pour the cornstarch slurry into the pot while stirring constantly. Continue to simmer and stir for 1–2 minutes until the soup slightly thickens to a velvety consistency.

In another small bowl, beat 1 large egg with 1 tbs cold water until homogenous. With the soup stirring in one direction, drizzle the beaten egg in a thin stream into the simmering soup to create delicate egg ribbons. Do not boil after adding the egg—remove from heat if necessary.

Stir in sliced green onions and chopped cilantro (if using). Adjust seasoning with extra soy or salt and a final grind of white pepper to taste.

Serve

Ladle the soup into bowls and finish with a small drizzle of sesame oil if desired. Serve hot with steamed rice or as a starter.