Chicken Corn Soup | 鸡茸粟米羹

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth offers a lighter option while bouillon cubes are more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola oil is budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry staple.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are less expensive than breasts.

Slice the chicken into strips, then cut them into tiny pieces.

Mix chicken with cornstarch, soy sauce, and a little water to tenderize the meat.

Cut fresh sweet corn kernels straight off the cob.

Chop about half of the corn kernels roughly to release their juice, or use a food processor for a quicker method.

Lightly beat the eggs and make a slurry with cornstarch and water.

Bring the stock to a boil.

Add the corn to the boiling stock.

While it simmers, add the chicken and break up the pieces as they cook.

Drizzle in the beaten egg slowly into the soup.

Add the cornstarch slurry to thicken the broth.

Season the soup with salt, white pepper, and sesame oil.

Ladle the soup into bowls and top with scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens