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From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, but it sounds tasty. Suggested accompaniments include purchased (fresh or frozen) potstickers or egg rolls and cabbage slaw with Asian dressing.
- 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) containershelf-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)
- white pepper
- 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.
- 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.
- Add broth; cover pan and bring to a boil. Add tofu and corn to broth and return to a simmer.
- 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.
I made this even though I was out of scallions. It was still great eatin' I would have liked just a little less tofu. I confess I added about a half teaspoon of chili garlic sauce. I am now going to experiment with added rice vinegar! Loved the gingery spice of this soup.
Was looking for a Chinese chicken soup recipe and I am so happy I found this one! I used the stock (broth) and left-over meat from a whole chicken I roasted the night before and then boiled the bones to make the stock. The tofu addition was the perfect texture contrast to the chicken and corn. Loved the ginger -Don't skip it - This is definitely a "keeper recipe" for me.
Beautiful soup! Though there are a few changes I'll make next time (and there will definitely be one.) First, I'll be extra careful not to get the garlic and ginger too brown. I may even skip the frying in sesame oil step and just add them to the soup stock. I'll also take more care to get the green onion chopped very finely. May also use a little less green onion. Then, I think, for me, this soup will be absolutely perfect. But it was very very good the first time around, too. Thank you for posting this recipe.