Chicken and Corn Soup (鷄茸粟米羹)
Ah, 鷄茸粟米羹, or Chicken and Corn Soup, is the epitome of comfort in a bowl. This creamy, delicious soup is a staple in Chinese households and restaurants alike. It's wonderfully simple yet utterly satisfying, making it a go-to dish for anyone looking for a quick and nourishing meal.
Ingredients
For the Soup Base:
- 4 cups chicken broth
- 1 cup water
- 2 cans about 400g each of cream-style corn
- 1 chicken breast about 200-250g
Seasoning:
- 1 teaspoon salt or to taste
- 1/4 teaspoon white pepper or to taste
- 1 tablespoon soy sauce
To Thicken:
- 2 tablespoons cornstarch
- 3 tablespoons water
For the Egg Drop:
- 2 eggs beaten
Garnish:
- 2 green onions finely chopped
- A sprinkle of sesame oil optional
Instructions
Prepare Chicken:
- Boil the chicken breast in water until fully cooked. Shred it into small pieces and set aside.
Start the Soup Base:
- In a large pot, bring the chicken broth and water to a boil. Add the cream-style corn and stir well.
Add Chicken:
- Add the shredded chicken to the pot.
Season:
- Add salt, white pepper, and soy sauce. Stir and taste, adjusting the seasoning if necessary.
Thicken the Soup:
- In a separate bowl, mix cornstarch and water to form a smooth paste. Slowly pour this into the soup while stirring to avoid lumps. Continue to cook until the soup thickens.
Egg Drop:
- Slowly drizzle the beaten eggs into the soup while stirring to create silky egg ribbons.
Final Touch:
- Turn off the heat, and add a sprinkle of sesame oil if using.
Garnish and Serve:
- Pour the soup into bowls and garnish with chopped green onions.
