Chicken Corn Soup
Make this super easy and authentic Chicken Corn Soup in minutes. The key ingredients, Creamed corn and toasted Sesame oil makes this quick and easy without compromising on the flavors of authentic Chinese soup. Top it off with some green onions, a splash of soy sauce and a dash of Sambal hot sauce and this will become a favorite in your household.
Ingredients
- 1 Bone In or Boneless Chicken Breast
- 5 cups Water
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 can Cream Style Sweet Corn
- 1 tsp White Pepper ground
- 1 tsp Salt (according to taste)
- 1 tbsp Soy Sauce
- 2 tsp Corn Starch mixed in water to creat slurry
- 1 Egg whipped
- 2 tsp Toasted Sesame Oil
- 2 tsp Vinegar
- 2 to 3 Green Onions sliced
Extra Flavor
- Sambal Hot Sauce
Instructions
- Boil 5 cups of water in a Sauce pot and add Ginger, Garlic paste and Chicken. Cook on medium low heat and covered for 15 minutes or until chicken is cooked.
- Remove chicken from pot and set aside to cool.
- Now turn heat to medium high until broth starts bubbling. Then set heat to medium and add a can of Creamed Corn.
- Next add the White Pepper, Salt, Soy sauce and Mix.
- Add Corn starch slurry and mix until broth thickens. Change heat to low setting.
- Slowly add the whipped egg while stiring soup continuously for 2 to 3 minutes or until you see egg strings.
- Add in the shredded chicken and the green onions. Cover and Simmer for 5 to 10 minutes.
- Ladle is bowls and top with Sambal hot sauce if you prefer a spicy soup.