Ingredients for Chinese Corn And Chicken Soup
- Boneless Skinless Chicken Breasts
- 2 tablespoons soy sauce
- Sherry Wine
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 tablespoon peanut oil
- 4 cups chicken stock
- Fresh Ginger
- Corn
- Creamed Corn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- Green Onions
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How to Make Chinese Corn And Chicken Soup
- In a medium bowl, combine the chicken, soy sauce, sherry, cornstarch, 2 tablespoons of water, sesame oil, salt, and pepper. Mix well and set aside for at least 10 minutes.
- Heat the peanut oil in a large pot or Dutch oven over medium heat.
- Add the minced ginger and stir for about 30 seconds until fragrant.
- Pour in the chicken stock and corn. Bring to a simmer.
- In a small bowl, whisk together the remaining 2 tablespoons of water and the chicken mixture.
- Add the chicken mixture to the simmering soup.
- Bring the soup to a boil, stirring constantly.
- Reduce heat to low and simmer for 5 minutes.
- Slowly drizzle in the beaten eggs, while gently stirring the soup with a fork to create thin ribbons of egg.
- Remove from heat and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
26g
Fat
9g
Carbs
10g