Chinese Chicken Soup with Corn
4 servings
120 minutes
Chinese chicken soup with corn is a tender and warming dish rooted in Chinese culinary traditions. Its rich aroma of ginger, green onions, and spices harmoniously complements the sweetness of corn, creating an amazing balance of flavors. Light yet nutritious, this soup is often served on cool days or used as a remedy for colds due to its warming properties. Egg whites give the dish an airy texture, while corn flour helps thicken it slightly. In China, this soup is valued for its simplicity and ability to provide comfort with every spoonful. It pairs wonderfully with rice or traditional Chinese pancakes, making the meal truly complete.
1
Place the chicken fillet in a pot, add water, peppercorns, peeled and sliced ginger (2.5 cm), peeled onion, parsley stems, and salt. Bring to a boil while carefully removing the foam; reduce heat and simmer for 1.5 hours. Remove all foam from the broth's surface and strain the broth.
- Chicken fillet: 1 piece
- Water: 2 l
- Black peppercorns: to taste
- Fresh ginger: 1 piece
- Onion: 1 piece
- Parsley stems: 3 stems
- Salt: to taste
2
In a pot, mix canned corn kernels with broth, grated ginger, sliced green onions, salt, pepper, and sesame oil, and bring to a boil. Mix corn flour with 3-4 tablespoons of water into a smooth paste (add water gradually to the flour to avoid lumps). Add the paste to the soup, stirring until it boils and thickens, then reduce heat and simmer for 1 minute.
- Canned corn: 1 jar
- Grated ginger: 0.5 teaspoon
- Green onions: 5 stem
- Salt: to taste
- Ground black pepper: to taste
- Sesame oil: 1 teaspoon
- Corn flour: 3 tablespoons
3
Lightly beat the egg whites and add a little water (to taste). Pour into the soup in a thin stream while stirring well.
- Egg white: 2 pieces
4
Chop a third of the cooked fillet finely and add it to the soup. You can sprinkle finely chopped green onions on top.
- Chicken fillet: 1 piece