Chinese Chicken and Corn Soup Recipe
Chicken and Corn Chinese Soup is easy to make, a budget friendly meal that your kids will love for dinner. Made with flavorful chicken broth, ginger, garlic, beaten eggs, noodles and rotisserie chicken. A heartwarming midweek dinner recipe that anybody can make.
Ingredients
- 12 cups Chicken Stock
- 3 cloves Garlic (minced)
- 2 tablespoons fresh Ginger (minced)
- 3 tablespoons Soy Sauce
- 1 1/2 tablespoon Sesame Oil
- 3 tablespoons Chinese Cooking Wine (Shaoxing Wine)
- 1 Rotisserie Chicken (skinless, chopped)
- 2 cans Creamed Corn
- 4 Eggs
- 7 oz (200g) Asian Noodles
- 4 Green Onions (thinly sliced)
Instructions
- 1
Prepare Broth - bring the Chicken Broth to a boil. Add Garlic, Ginger, Soy Sauce, Sesame Oil and Chinese Cooking Wine and simmer for 5 minutes.
- 2
Add Chicken and Corn - add shredded chicken and canned creamed corn and simmer for 10 minutes.
- 3
Add Eggs - beat eggs and pour into the soup in a slow steady stream, while stirring the soup in a circular motion with chopsticks. Eggs will cook into thin strands or ribbons in the soup.
- 4
Add Noodles - place noodles into soup and cook according to instructions.
- 5
Taste - adjust with extra Soy, Chinese Cooking Wine or Sesame Oil if needed.
- 6
Garnish - mix through chopped green onions, and serve immediately.
Cook it from the original
This recipe comes from petersfoodadventures.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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