appetizer, Asian, chicken, lunch

Chinese Chicken Corn Soup

Posted by chefzar on

Feeling under the weather? This hearty soup is full of nutrients and is sure to keep you warm this winter. I grew up drinking this soup and looking forward to coming home from school to warm up with a bowl. This takes some time but is fairly easy and doesn’t take much technique. It works as a great healthy appetizer to an asian meal (like with my Chili Beef) or even just for lunch. Enjoy!
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serving Size: 8
Ingredients

  • 14 cups water
  • 2 lbs bone-in skinless chicken thighs
  • 8 whole peppercorns
  • 1 medium onion (cut in to 1 inch chunks)
  • 5 garlic cloves
  • 1 bay leaf
  • 2 large cans of cream style corn
  • 2 tbsp salt
  • 2 eggs
  • 5 tbsp cornstarch

Condiment

  • 3 tbsp ketchup
  • 1tsp sesame oil
  • 3 tbsp sriracha
  • 1/4 tsp chili powder
  • 4 tbsp low-sodium soya sauce
*if you are not using low sodium soy sauce, reduce your salt measurement and add to taste at the end*
*you can reduce the amount of Sriracha for a milder flavor*

Instructions

  1. Prepare the broth by combining the water, chicken thighs, garlic, peppercorns, onion, and bay leaf in a large pot on medium high heat. img_9848
  2. Cover with lid until it starts to boil and then take off lid and let boil for about 30 minutes.
  3. Now take a fine metal colander and strain your broth in to another large pot or bowl. img_9850
  4. Tear the meat off the bones and separate the chicken finely with your fingers. Place the shredded chicken back in to your original pot.img_9852
  5. Throw away the rest of the bones and ingredients that were strained.
  6. Pour your broth back in to your original pot with the boneless chicken and continue the rest of the recipe while boiling on medium high heat .img_9853
  7. Add the cream style corn and salt.
  8. In a small bowl, beat the eggs. Then while mixing vigorously, slowly add in the eggs to the soup. Continue to mix for 2 minutes to prevent chunks of egg.
  9. In a bowl mix your cornstarch with a little cold water until you get a milky consistency (we don’t want any lumps!). Then slowly add to your pot. Continue to mix for about 2 minutes.
  10. Let your soup boil together at least 15 minutes to thicken and then it is ready to serve.
  11. In a small bowl, mix together ketchup, sesame oil, sriracha, chili powder, and soy sauce. Then serve with soup and allow diners to put in as much as they want.

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