Today you'll learn how to make one of my absolute FAVORITE dishes growing up.
My dad's take on chicken corn soup is soothing, savory, and satisfying all at once. It's a classic Chinese dish (with variations across all different types of cuisines) and is super easy to make.
Check out a quick story summary of our recipe!
Main Ingredients
amount can vary - about half of a normal sized carrot
)we'll be blending the corn, but pureed corn also works
)1 to 1 ratio with corn
)Chicken Marinade
used twice, once for the chicken, once for the soup
)for the chicken and the slurry
)Slurry
Seasoning
to taste
)optional, for garnish
)My dad prefers unsweetened corn kernels, which you can find in most grocery stores. He blends it with an equal portion of water to create a nice and soft corn puree.
If you don't have a blender, you can also buy canned corn puree.
I asked him if it mattered if the corn was sweetened or not, and he said "ABSOLUTELY UNSWEETENED."
This is slightly dramatized, but he prefers a savory flavor profile.
If sweet is your thing, I've definitely had this same recipe elsewhere with sweetened corn, which still tastes great.
Sesame oil has a very intense, concentrated aroma. While it's delicious, it can be overpowering, especially in a dish like this where the other flavors are very delicate. Corn and chicken breast can't really compete with the power of potent sesame oil.
Drizzle the sesame oil over your finished soup very carefully and sparingly; you can always add more if needed.
Cut and dice the chicken breast (3 oz) into small pieces.
In my dad's soup, the chicken is so tiny and tender that I forget he even adds it.
Once diced, place the chicken into a small bowl for mixing. Add the cornstarch (1 tsp), salt (0.50 tsp), and water (1 tbsp).
Stir well until the chicken has fully absorbed the ingredients, readying it for its tender, delicious destiny.
Pour the unsweetened corn kernels (8 oz) and an equal amount of water (8 oz) into a blender.
Blend until the corn turns into a finely mixed puree (about 15-30 seconds).
Cut length-wise slices of carrot (0.50 ). Then, cut the slices into stripes, and the stripes into tiny cubes.
Carrots give the soup a hint of sweetness, a dash of color, and in my adorable mom's words, it "makes the soup look very, very beautiful!"
(If garnishing with cilantro (0.50 cup), chop it up while you have the cutting board out.)
Create the cornstarch slurry by mixing cornstarch (6 tsp) and water (2 tbsp) in a bowl, and stir until the cornstarch has completely dissolved.
Cornstarch is one of my dad's cornerstone ingredients. In this case, he's using it to thicken the soup.
Once that's done, crack your egg (1 ) into a bowl, and beat it up with your utensil of choice (my dad uses chopsticks.)
Set a large pot on your stovetop, and set to the highest heat. Pour water (4 cup), and cover to bring to a boil.
Once the water has started to boil, add the corn puree and carrots into the pot. Stir the newly added ingredients.
When it comes back to a boil, you'll slowly and individually add your cornstarch slurry, chicken, and egg to the soup.
My dad is very deliberate about this step, making sure that each ingredient is added slowly, with constant stirring.
Slowly add the cornstarch mix, stirring constantly.
Slowly add the chicken, stirring constantly. Done properly, none of the chicken pieces should be allowed to clump up.
Wait for the soup to boil again to give the chicken some time to cook.
Once boiling, slowly add the egg in 2-3 batches, stirring constantly. Done properly, the egg should "flower", forming soft little sinews and strands within the soup.
Continue stirring for a few seconds after all of the ingredients have been added.
To give the soup that extra umph and umami flavor, add salt (1 tsp), chicken powder (0.50 tsp), white pepper (1 tsp), and sesame oil (0.25 tsp).
This part is pretty flexible, and you can experiment with your own additions or changes.
Side note: While I'm personally the kind of amateur cook who loves following ingredients to a T, my dad cooks with the free spirit of a chef who's been at it for 50 years.
For good measure, stir the pot a few times.
For major holidays (like Chinese New Year) and family gatherings, my dad does one of two things:
Mostly for visual appeal, my parents like to garnish their creations with chopped cilantro. Totally optional.
Main Ingredients
amount can vary - about half of a normal sized carrot
)we'll be blending the corn, but pureed corn also works
)1 to 1 ratio with corn
)Chicken Marinade
used twice, once for the chicken, once for the soup
)for the chicken and the slurry
)Slurry
Seasoning
to taste
)optional, for garnish
)Cut and dice the chicken breast (3 oz) into small pieces. Once diced, place the chicken into a small bowl for mixing. Add the cornstarch (1 tsp), salt (0.50 tsp), and water (1 tbsp). Stir well until the chicken has fully absorbed the ingredients.
Pour the unsweetened corn kernels (8 oz) and an equal amount of water (8 oz) into a blender. Blend until the corn turns into a finely mixed puree (about 15-30 seconds).
Cut carrot (0.50 ) into slices. Then, cut the slices into stripes, and the stripes into tiny cubes.
(If garnishing with cilantro (0.50 cup), chop it up while you have the cutting board out.)
Mix cornstarch (6 tsp) and water (2 tbsp) in a bowl, and stir until the cornstarch has completely dissolved. Afterwards, crack your egg (1 ) into a bowl, and beat into an even consistency.
Set a large pot on your stovetop, and set to the highest heat. Pour water (4 cup), and cover to bring to a boil.
Once the water has started to boil, add the corn puree and carrots into the pot and stir them in.
Once the soup is boiling again, while constantly stirring, you'll slowly and individually add your cornstarch slurry and chicken to the pot. Still stirring, wait for the pot to boil again, and then add egg to the soup. Continue stirring for a few seconds after all of the ingredients have been added.
Add salt (1 tsp), chicken powder (0.50 tsp), white pepper (1 tsp), and sesame oil (0.25 tsp).
Stir the pot for a few seconds, and serve immediately. If preferred, garnish with chopped cilantro.
My sister and I have many, many happy memories enjoying this soup growing up.
Now, hopefully, you can create your own memories with this dish with your loved ones.
Cheers, and thanks for cooking with us!
Feel free to comment below if you have any questions about the recipe.
