Easy Chinese Chicken And Corn Soup Recipes

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CHINESE CHICKEN AND CORN SOUP RECIPE



Chinese chicken and corn soup recipe image

You will need about 400g (2 cups) of corn kernels for this recipe.

Provided by goodfood.com.au

Categories     Starter/Entree

Time 45m

Yield SERVES 4

Number Of Ingredients 13

750ml (3 cups) good-quality chicken stock
2 x 200g skinless chicken breast fillets, trimmed, cut in half lengthways
1 tbsp vegetable oil
4 spring onions, thinly sliced, white and green parts separated
1 garlic clove, crushed
2 tsp finely grated fresh ginger
250ml (1 cup) water
3 to 4 corn cobs, kernels removed
420g tin creamed corn
2 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp cornflour
2 tsp sesame oil

Steps:

  • 1. Bring the stock to simmering point in a small saucepan. Add the chicken and simmer, covered, for 5 minutes. Remove the chicken with a slotted spoon and allow to rest for 10 minutes. Strain the stock and set aside. Finely shred the meat with two forks. 2. Heat a wok over medium-high heat, add the vegetable oil and swirl to coat the side of the wok. Add the white part of the spring onion, the garlic and ginger and stir-fry for 30 seconds. Add the stock, water, corn kernels, creamed corn, soy sauce and rice wine. Stir until the soup comes to the boil. Reduce the heat and simmer for 10 minutes. 3. Meanwhile, stir the cornflour, sesame oil and 1 tablespoon of water together in a small bowl until smooth. Add a little of the hot stock, stir together, then pour this mixture into the soup. Bring to simmering point, stirring constantly for 3 to 4 minutes, or until slightly thickened. Add the chicken meat and heat through. Season to taste with salt and freshly ground black pepper. Serve immediately, topped with the spring onion greens.

EASY CHINESE CHICKEN AND CORN SOUP



Easy Chinese Chicken and Corn Soup image

a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.

Provided by CharlieNZ

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 cups chicken stock
1 large chicken breast fillet (boneless)
300 g canned corn kernels
300 g canned creamed corn
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 eggs (beaten)
2 scallions (finely sliced) or 2 green onions (finely sliced)

Steps:

  • Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
  • Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
  • Remove chicken breast from the stock and leave to cool for a few minutes then shred.
  • Add corn to stock and bring to the boil over a medium heat.
  • Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
  • Add shredded chicken to soup.
  • Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
  • Serve topped with the sliced spring onions and enjoy!
  • NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

Nutrition Facts : Calories 294.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 103.8, Sodium 1510.4, Carbohydrate 42.9, Fiber 2.8, Sugar 10.3, Protein 16.7

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

Recipe video above. This is a very quick to make soup that is one of all my all time favourites, it's thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I've been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken. Watch the cooking videoto see how this is made without using a chopping board!

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 10m

Number Of Ingredients 11

2 cups (500ml) chicken or vegetable broth/stock
1 can (16oz/420g) creamed corn
1 tsp soy sauce ((all purpose or light))
1 tbsp Chinese cooking wine (OR Mirin or Dry Sherry (can omit))
1 tsp ginger (, minced or finely chopped)
1 garlic clove (, minced or finely chopped)
1 tsp cornflour / cornstarch (, mixed with a splash of cold water)
1 egg (, whisked)
1 cup shredded cooked chicken
Salt and white pepper (, to taste)
3 tbsp sliced scallions / shallots ((optional))

Steps:

  • Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
  • Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
  • Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
  • Add the chicken, season with white pepper, and serve, garnished with scallions.

Nutrition Facts : ServingSize 406 g, Calories 360 kcal, Carbohydrate 37.3 g, Protein 31.7 g, Fat 11.8 g, SaturatedFat 1.4 g, Cholesterol 136 mg, Sodium 744 mg, Sugar 14.7 g

CHICKEN AND CORN SOUP RECIPE



Chicken and corn soup recipe image

This is the recipe of chicken and corn soup prepared with cream corn from can

Provided by KP Kwan

Categories     Soup

Time 25m

Number Of Ingredients 16

1 can cream corn, , about 400g
200 ml chicken stock
400 ml water
Salt, , to taste
ground white pepper, , to taste
75 g chicken breast meat
1/4 teaspoon sugar
1/4 teaspoon ground white pepper
1/4 teaspoon cornflour
2 teaspoons light soy sauce
2 teaspoons vegetable oil
1/4 teaspoon sesame oil
1 egg
1 teaspoon corn starch, mix with 2 tablespoons of water
Heavy cream, , to garnish
scallion, , cut to 2mm length

Steps:

  • Heat up ingredients A in a pot, bring it to boil.
  • Finely cut the chicken breast into 2mm cube (brunoise)
  • Marinate the chicken with other ingredients in B for 30 minutes.
  • Place the chicken meat in a large bowl. Add a ladle of the boiling soup into it. Stir the chicken meat until it is semi cooked and no longer stick together.
  • Pour the chicken meat into the pot and cook until it is cooked.
  • Add the cornflour slurry until it reaches the desired thickness.
  • Season with salt and pepper. Remove from heat.
  • Beat an egg. Stir the egg liquid into the soup.
  • Garnish with a dollop of cream and scallion, Serve.

Nutrition Facts : Calories 260 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 bowls, Sodium 932 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

Make and share this Chinese Chicken and Corn Soup recipe from Food.com.

Provided by WaterMelon

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (420 g) can creamed corn (14 3/4 oz)
1 chicken stock cube, crumbled
1 teaspoon Chinese five spice powder
1 -2 chili, chopped (optional)
1 tablespoon cornstarch, mixed with
1 tablespoon cold water, to make a slurry
3 spring onions, chopped (scallion)
100 g cooked chicken, chopped (4 oz, leftover or from a roast etc)
1 large egg, beaten
sesame oil

Steps:

  • Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
  • Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
  • Stir in cornstarch mixture, continue stirring until soup thickens.
  • Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
  • Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
  • Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.

Nutrition Facts : Calories 149.3, Fat 3.4, SaturatedFat 0.9, Cholesterol 71.8, Sodium 625.6, Carbohydrate 22.1, Fiber 1.6, Sugar 3.8, Protein 10

ASIAN CHICKEN AND CORN SOUP



Asian Chicken and Corn Soup image

This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!

Provided by soumitraghosh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
10 button mushrooms, sliced thin
10 small oyster mushrooms, sliced thin
1 (3 ounce) package enoki mushrooms, roots removed
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chopped carrot
3 cloves garlic, smashed
salt and pepper to taste
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can cream-style corn
1 (5 ounce) can chunk white chicken (such as Swanson®), drained
1 tablespoon rice wine vinegar
2 teaspoons Chinese five-spice powder
1 tablespoon cornstarch
½ cup cold milk
15 leaves fresh Thai basil, chopped

Steps:

  • Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

Nutrition Facts : Calories 168 calories, Carbohydrate 23.2 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 371.3 mg, Sugar 5.1 g

EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Provided by SUCCESSION

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g

CHICKEN & SWEETCORN SOUP



Chicken & Sweetcorn Soup image

popular chicken and sweetcorn soup - originally from the southwest of China.

Provided by sweetunique

Time 1h

Yield Serves 2

Number Of Ingredients 12

1 tbsp vegetable oil
100g boneless, skinless Chicken breast
1 clove Garlic, finely chopped
1 cm piece Ginger, finely chopped
1 tbsp cornflour
600ml hot chicken stock
100g Sweetcorn
1 Egg
1 tbsp fresh lemon juice
shredded Spring onions, shredded, to garnish
dark Soy sauce
toasted Sesame seeds, to garnish

Steps:

  • Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
  • 2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
  • eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

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