Chinese chicken and sweetcorn soup, silky, smooth and delicious featuring a hint of chilli and it goes from cupboard to table in 30 minutes.
Perfect as a light meal or as part of a multi-course Chinese extravaganza, this easy egg drop soup recipe will have you ditching those takeaway menus.
Chinese Chicken and Corn Soup.
I love cooking recipes that are typically associated with your favourite take out restaurant at home. Part of that reason is that my nearest takeaway is a 100km round trip away.
It is influenced by everyone’s favourite egg drop soup, essentially an egg drop soup uses egg to enrich a broth. Sometimes that egg is whisked in other times it is stirred in gently.
I like to whisk mine in as it gives the soup a lacy look, stirring in the egg leaves the egg in larger pieces. I use the same process in my hot and sour soup, another fakeaway favourite.
My version poaches a small chicken breast in chicken stock to layer in more flavour. It also means that the chicken is beautifully succulent.
Frequently Asked Questions.
Can I use chicken thighs?
Yes, in fact, chicken thighs add more flavour. However, they also are a little fattier and I think this shows in the soup, I personally prefer the lighter texture you get from chicken breast.
What sort of sweetcorn should I use?
I do not think that it makes a difference, fresh, frozen or tinned all work well.
I usually use frozen as I almost always have a bag in the freezer and use it in dishes like my spicy sweetcorn soup and prawn fritters with sweetcorn.
What chilli should I use?
As with almost all of my recipes, you should use chilli that has a heat that is pleasing to you. Tolerance to capsaicin is incredibly personal, mine is quite high so I use a habanero in this chicken and corn soup.
I do however remove the seeds which allows the flavour to shine through and reduce the heat a little.
A word of advice on seasoning.
The amount of soy sauce required in this dish is defined by the salt levels in the stock. Have a taste before you add the soy and make a judgement call, you can always add more but you cannot take any away.
I usually serve Chinese chicken and sweetcorn soup as a standalone light meal. Although some prawn toast on the side to munch on is a wonderful match.
But it really does sing as part of a multi-course Chinese meal.
You can make the soup in advance and omit adding the egg in the final step. Then reheat before serving whisking the egg before taking it to the table.
I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions you can ask them in the comments section below the recipe.
- 20cm or 8″ saucepan.
- Chopping board.
- Kitchen knife.
- Quick read meat thermometer.
- Weighing scales and or measuring cups and spoons.
- Mixing bowls.
- Whisk, stirring and serving spoons.
A silky chicken and sweetcorn soup is a permanent fixture on Chinese takeaway menus. My version adds a little hint of chilli and rocks the whole egg drop vibe!
- 1 Small Skinless Chicken Breast
- 3 Cloves Garlic
- 30g (Thumb sized piece) Ginger
- 1 Red Chilli Pepper
- 1 Tbsp Light Soy Sauce *See Note*
- 1 Tbsp Shaoxing Wine
- 650ml (2¾ Cups) Chicken Stock
- 150g (~1 Cup) Sweetcorn
- 3 Spring Onions
- 1 Tsp Cornflour
- 1 Egg
- 1 Tsp Toasted Sesame Oil
- Bring the chicken stock to a simmer.
- Whilst this is happening chop the garlic as finely as you can.
- Cut the ginger into batons as thin as you can.
- Remove the seeds from the chilli and slice it into ribbons as finely as you can.
- Add the sliced vegetables to the stock in a 20cm or 8" saucepan and then add the whole chicken breast and poach gently until cooked to an internal temperature of 73°C or 156°F, this will take between 15 and 20 minutes.
- Slice the spring onions into rounds around 2-3mm (⅛") thick.
- Defrost the sweetcorn if using frozen by running it under cold water.
- When the chicken breast is cooked remove it from the soup and shred with two forks.
- Return the chicken and add the sweetcorn and simmer for 2 minutes.
- Mix together the cornflour with enough water to form a smooth paste.
- Pour this slurry to the soup whilst stirring and cook for two minutes until the soup thickens.
- Finally, mix the egg well with the sesame oil and soy sauce.
- Pour this egg into the soup slowly whilst stirring with a whisk.
- Serve with the spring onions stirred through the soup and as a garnish.
Your stock will define how much soy sauce you can or need to add to this recipe.
Amount Per Serving: Calories: 389Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 154mgSodium: 1104mgCarbohydrates: 35gFiber: 3gSugar: 11gProtein: 35g
Calorific details are provided by a third-party application and are to be used as indicative figures only.