Menu - Recipe - Chicken Corn Soup

Chicken Corn Soup

A warm and comforting soup made with tender chicken, sweet corn, and a savory broth, often thickened for a smooth and hearty texture. It has a mild, rich flavor that makes it a satisfying dish, whether served as a starter or a light meal.

Ingredients

Menu Chicken Powder Mix 8G

Chicken breast (finely minced or shredded) – 150g

Cream-style corn (canned) – 200g

Sweet corn kernels – 50g

Water – 700mL

Egg (lightly beaten) – 1 large

Cornstarch – 20g (dissolved in 40mL water)

Ginger (minced) – 5g

Garlic (minced) – 5g

Sesame oil – 5mL

Green onions (chopped) – 10g

White pepper – to taste

Procedure

1

Heat a medium pot over medium heat with 5mL of sesame oil and sauté the minced garlic and ginger until fragrant.
2

Add the minced chicken breast to the pot and cook for 2 to 3 minutes until it turns white and opaque.
3

Pour in 700mL of water and bring it to a rolling boil.
4

Sprinkle 8g of Menu Chicken Powder Mix 8Ginto the water and stir until completely dissolved to create a rich, savory broth.
5

Stir in the cream-style corn and the sweet corn kernels, then bring the mixture back to a gentle simmer.
6

Give the cornstarch slurry a final stir and slowly pour it into the pot while stirring constantly until the soup thickens and becomes glossy.
7

Reduce the heat to low so the soup is barely bubbling.
8

Slowly drizzle the beaten egg into the soup in a thin stream while stirring gently in a circular motion to create delicate egg wisps.
9

Season with a dash of white pepper to enhance the savory notes of the MENU CHICKEN POWDER.
10

Turn off the heat and garnish with freshly chopped green onions before serving hot.