Minced Chicken Wicorn Soup Recipe

Main Soup

1. 1

   Prepare aromatics and chicken

   Thinly slice 2 scallion stalks (reserve 1 for garnish). Grate the ginger and mince the garlic. Place the minced chicken in a medium bowl and season lightly with 1/4 teaspoon salt, 1/4 tsp white pepper and 1/2 tablespoon light soy sauce; mix gently until combined and set aside to marinate for 5–10 minutes.

2. 2

   Make cornstarch slurry

   In a small bowl, whisk together 1.5 tablespoons cornstarch and 3 tablespoons cold water until completely smooth; set aside.

3. 3

   Beat the egg

   Crack the egg into a small bowl and beat lightly with a fork; keep nearby for making ribbons.

4. 4

   Sauté aromatics

   Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add the grated ginger and minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

5. 5

   Cook the chicken

   Add the marinated minced chicken to the pot. Break it up with a wooden spoon and cook for 2–3 minutes until the chicken loses its raw pink color and is mostly cooked through.

6. 6

   Add stock and corn

   Pour in 6 cups of chicken stock and bring to a gentle boil over medium-high heat. Skim any foam or impurities from the surface. Once boiling, reduce heat to maintain a simmer and add 1.5 cups sweet corn kernels. Simmer for 4–5 minutes so the corn and chicken finish cooking and flavors meld.

7. 7

   Thicken soup

   Stir the cornstarch slurry once (it may settle) and slowly drizzle it into the simmering soup while stirring gently in a single direction to avoid lumps. Continue to simmer for 1–2 minutes until the broth slightly thickens and becomes silky.

8. 8

   Create egg ribbons

   With the soup at a gentle simmer, hold a fork or chopstick and slowly drizzle the beaten egg in a thin steady stream into the soup while stirring the liquid in a circular motion. The egg will cook instantly into delicate ribbons. Stop once the egg is fully poured and distributed.

9. 9

   Finish and season

   Stir in 1 teaspoon sesame oil, the remaining 1/2 tablespoon light soy sauce (if desired for salt), the remaining 1/4 teaspoon white pepper, and adjust salt to taste. Add the sliced scallions and give one final stir. Keep the soup hot but do not boil vigorously after adding sesame oil and scallions.

10. 10

    Serve

    Ladle the soup into bowls and garnish with the reserved sliced scallion. Serve immediately with steamed rice or as a starter.