Recipe
Chinese Chicken & Sweet Corn Soup
Prep Time:
Cook Time:
Yield:
Sweet corn, a vegetable that I love to eat. Be it boiled, steamed, grilled, or cooked in a soup, I love them all. When I see sweet corn, it reminds me of having it steamed, in the afternoon, as a snack. I love the natural sweetness of it and the crunch that you get when you set your teeth on it. Sweet corn, as much as I found out it to be a variety of maize with a high sugar content. It is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel.
The first thing that I learnt since living in the UK is that sweet corn is such a favourite that it has always been on the menu of most of the Chinese restaurants or takeaways. It appears to be a very popular soup dish, one of the classic Chinese soups, that never fails to deliver on flavour and texture.
Chinese sweet corn soup, as sweet as it may sound, is a combination of saltiness and sweetness. Saltiness of the chicken stock and use of soya sauce. A touch of sweetness of the sweet corn used as one of the main ingredients.
It may be a soup that is born to cater to the Western taste, but it does have a unique flavour that makes you like it as soon as you have it. Compared to a lot of other Chinese soup, sweet corn soup is really easy to prepare at home. Most of the ingredients can easily be obtained and everything can be done within 30 minutes, which is great to be served as a starter.
So, making Chinese sweet corn soup is one way how I use sweet corn. I will post another recipe soon, stay tuned!
Chinese Chicken & Sweet Corn Soup
Prep Time:
Cook Time:
Yield:
Ingredients:
For the Chinese Chicken & Sweet Corn Soup:
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.
A great soup! So comforting, warming and delicious. I’d love to have a bowl of it now…
Cheers,
Rosa
Yeah, sometimes, comfort and simple are the best. hehe.
totally comfort food. the soup looks so deliciously wholesome 🙂
Thanks! 🙂
I recognise this as a popular soup served in Chinese restaurants in western countries… comforting after weeks’ worth of western fair…
I never tried when I was in Malaysia, it’s really an interesting combo I think.
One of my favorite soups (besides hot and sour!). I don’t add the egg in mine though.
I am going to try making hot and sour next time! 😉
Thanks for recipe which was v inspirational as I was off work on sick leave today. I substituted porcini for Chinese mushrooms, and added some black fungus and tofu to the soup. Also added some sherry vinegar and fried onion as garnishing. Worked well!
Hi Tee,
Thanks for dropping by! I think your substitutions sound wonderful!
I love a soup that has sweet corn in it and I can eat it as a main dish! This looks so yummy and very comforting all year around!
Yeah, same.. I just love sweet corn.. 🙂
What an incredibly lovely soup…would be beautiful any time of year!
Thanks!
ahhh… lovely soup. My first time tasting this soup when I met my hubby…hehehe
Me too… I love anything with corn.
psss… have you tried eating corn ‘fresh’… super sweet and juicy 😉
Wow… this soup must means a lot to you.. ehhehe.
Eating corn fresh??? no! nice or not?
hey this site is truly amazing!! u hve done a fabulous job !! im a culinarian.. n this site truly inspires me.. and my passion for cooking has just been topped over by this marvellous site..!! Thanks keep the recipes coming.. loving it!!
Thank you!
Your soup looks so comforting! This is also my family’s favourite soup! Because it’s my son’s favourite, I use fresh sweet corn in most of my cooking. 😉
I could see why your son love sweet corn, it’s just really a simple vegetable but yum!
Aw, this is my family’s all time favourite soup. Love the sweet corns so much. I can have them all day long. 🙂
Same! I made a big portion that I had for it for lunch and dinner.
Looks really tasty, Leemei. True – never seen this served in Malaysia, although we use sweet corn in soup all the time. Could this be a Cantonese style soup?
Yeah, I believe this a Cantonese style soup.
This soup is my favorite. I always love those thin strains of egg. When I first started cooking, I cooked this in too high heat, when I poured the egg mixture, the egg curdled almost instantaneously. Ugly goop they become. Then when I was told to cook with low heat, it comes out perfect. I will use chicken stock next time for extra depth and flavor.
I stir all the time as I pour the beaten egg, so I think that help me besides keeping the heat medium-low I think.. 😉
I love sweet corn too! Too bad I don’t eat chicken or I’d be slurping this up already 8p
Perhaps, put more mushrooms and use vegetable stock 🙂
Sweet corn is my favorite vege too. Love this classic soup. Egg drop looks gorgeous.
Thank you, Ellie. 🙂
I love soups are making into the food blogs everywhere, celebrating incoming autumn. These looks scrumptious Leemei 🙂
This is a beautiful comfort recipe. I can have this soup in the thick of winter of in summer as well. Thanks for sharing your recipe!
Ohhh I love this soup, I grew up drinking this! 🙂
This is such a lovely comfort soup and I would eat it even without the chicken. The pic of the corn is simply beautiful!
Hi there! Trying this… what is corn gloat to which you refer in your recipe? First time that I hear this term…
Hello there! Sorry, it was a typo. It’s cornflour.