Chinese Chicken And Corn Soup Recipe

Name: Chinese Chicken And Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 -6 ounce) skinless chicken breast halves; 2 tablespoons chinese rice wine or 2 tablespoons dry sherry; 1 1/2 teaspoons dark sesame oil, divided; 3 tablespoons cornstarch, divided; 1 garlic clove, peeled and minced; 1 tablespoon finely shredded fresh ginger; 4 cups reduced-sodium fat-free chicken broth; 1 (12 ounce) container shelf-stable firm silken tofu, cut into 1/2 inch cubes; 1 1/2 cups frozen corn; 1 large egg, lightly beaten; 1/2 cup thinly sliced green onion (including tops); salt; white pepper

Servings: persons

1 (5 -6 ounce) skinless chicken breast halves
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
1 1/2 teaspoons dark sesame oil, divided
3 tablespoons cornstarch, divided
1 garlic clove, peeled and minced
1 tablespoon finely shredded fresh ginger
4 cups reduced-sodium fat-free chicken broth
1 (12 ounce) container shelf-stable firm silken tofu, cut into 1/2 inch cubes
1 1/2 cups frozen corn
1 large egg, lightly beaten
1/2 cup thinly sliced green onion (including tops)
salt
white pepper

1
Rinse chicken and pat dry. Slice crosswise into 1/8-inch thick strips. Combine with rice wine, 1/2 tsp sesame oil, and 1 tbsp cornstarch in a small bowl.
2
In a 3-4 quart nonstick pan over high heat, stir garlic and ginger in 1/2 tsp sesame oil for 10 seconds. Add chicken and stir-fry until no longer pink on surface, about 2 minutes.
3
Add broth; cover pan and bring to a boil. Add tofu and corn to broth and return to a simmer.
4
In a small bowl, combine remaining 2 tbsp cornstarch and 1/4 cup cold water until smooth. Add to soup; bring to boil, stirring constantly. Pour egg into soup, stirring gently for about 30 seconds to form thin strands of egg. Add remaining 1/2 tsp sesame oil, green onions, and season to taste with salt and white pepper. Ladle into bowls and serve.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (5 -6 ounce) skinless chicken breast halves, 2 tablespoons chinese rice wine or 2 tablespoons dry sherry, 1 1/2 teaspoons dark sesame oil, divided, 3 tablespoons cornstarch, divided, and more.

Yes, Chinese Chicken And Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Chicken And Corn Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions