Chinese Chicken & Sweet Corn Soup
Sweet corn—what’s not to love? Whether it’s boiled, steamed, grilled, or simmered in a soup, I’m all in. The mere sight of those golden kernels takes me back to leisurely afternoons, snacking on freshly steamed corn. The natural sweetness paired with that delightful crunch—pure bliss. Sweet corn, as I discovered, is a variety of maize with a naturally high sugar content, thanks to a recessive gene mutation that prevents sugar from turning into starch in the kernel’s endosperm.
Living in the UK, I quickly realised sweet corn holds a special place on the menu, especially in Chinese restaurants and takeaways. It’s a staple in one of the classic Chinese soups—sweet corn soup—delivering a perfect balance of flavour and texture that never disappoints.
Despite its name, Chinese sweet corn soup is a savoury delight with a hint of sweetness. The chicken stock and soy sauce bring the salty umami, while the sweet corn adds a gentle sweetness that rounds out the dish. It might be tailored to Western palates, but it retains a unique charm that wins you over with every spoonful.
Compared to many other Chinese soups, sweet corn soup is a breeze to prepare at home. With easily accessible ingredients and a cooking time of just 30 minutes, it’s an ideal starter for any meal.
So, how do I enjoy sweet corn? Making Chinese sweet corn soup is one delicious way. Stay tuned—I’ll be sharing another sweet corn recipe soon!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 2 persons
Ingredients:
600ml chicken stock
1.5 tbsp light soya sauce
100g chicken breast, cut into strips
2 Chinese mushroom, soaked until softened and cut into strips
300g sweet corn kernels
10g cornflour
1 egg, beaten
1 spring onion, chopped
a pinch of ground white pepper
Method:
1. In a saucepan, bring the chicken stock to the boil, add the light soya sauce, add the chicken breast and cook for 2-3 minutes until it turns opaque. Skim the scum as and when necessary.
2. Then, add the Chinese mushrooms and sweet corn. Cook for 1-2 minutes. Blend the cornflour with about 2 tbsp of water, stir into the sauce until the required thickness.
3. Using a fork, stir in circles constantly as pouring in the beaten egg to the soup. Keep stirring until the egg is cooked through and become little strands in the soup. Sprinkle the chopped spring onion. Serve warm.
