How to make Trini Chinese Chicken Corn Soup - Episode 1206

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based protein alternative while chicken thighs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and water with bouillon is a cost-effective substitute.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is a more economical option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, and vegetable oil is a budget-friendly alternative.

Season finely chopped chicken pieces with Chinese seasoning salt and mix well; set aside.

In a heavy bottom pot, add oil and heat until it comes up to temperature.

Add the seasoned chicken to the pot and cook until light brown in color, stirring to ensure even cooking.

Add 1 minced garlic to the chicken and cook until the garlic is tender.

Pour in 6 cups of water; you can adjust the amount based on desired soup quantity.

Add 1 can of creamed corn, sesame oil, and light soy sauce; mix well and allow to cook for about 5 minutes.

Once the soup comes to a simmer, add cornstarch to thicken the soup, stirring until the consistency changes to velvety.

Beat eggs in a bowl and pour them into the soup while whisking to break up the egg pieces and avoid clumping.

Taste the soup and adjust salt as needed; the soup is now ready.

Pour the soup into a bowl and garnish with chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens