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This is an easy to make soup that my sister made for me during one of my visits.
Make and share this Chinese Corn and Chicken Soup recipe from Food.com.
- 6 ounces boneless skinless chicken breasts, finely chopped (boneless, skinless)
- 1 tablespoon soy sauce (Kikkoman)
- 1 -2 tablespoon sherry wine
- 1 teaspoon cornstarch
- 1⁄2 cup water
- 1 tablespoon sesame oil
- 1 tablespoon peanut oil
- 4 cups chicken stock
- 1 1⁄2 teaspoons fresh ginger, grated
- 8 ounces corn (Green Giant)
- 15 ounces creamed corn (Green Giant)
- salt (to taste)
- pepper (to taste)
- 2 eggs, beaten
- 3 stalks green onions, finely sliced (for garnish)
- Combine chicken, soy sauce, sherry, cornstarch, water, sesame oil, salt and pepper.
- Cover and set aside until needed.
- Heat pan over medium heat.
- Add peanut oil; then ginger, stirring a few seconds.
- Add chicken stock, both corns. Bring to a simmer.
- Add and stir in about a half cup of stock to chicken mixture. Then add this chicken mixture to the simmering stock mixture.
- Bring to a boil, stirring constantly; then lower temperature to simmer about 5 minutes.
- Slowly pour the eggs in a steady stream into the pot. Use your fork to stir the top of the soup.