Chinese Chicken and Corn Soup
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SERVINGS
4
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PREP TIME
5 Min
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COOK TIME
10 Min
This simple and easy Chinese chicken and corn soup recipe uses our Cream Style Sweet Corn so 15 minutes is all it takes to go from stovetop to serving bowl. What’s more, this Chinese-inspired recipe is bursting with bold flavors. You also might know this dish as “egg drop soup” due to whisking in the famous final touch.
FEATURED PRODUCTS
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FULL RECIPE
Serving Size: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Green Giant product(s) used: Green Giant® Cream Style Sweet Corn
Lists of ingredients:
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1 Tablespoon oil2 cloves garlic, minced1 teaspoon grated ginger1 can (14.75 ounces) Green Giant® Cream Style Sweet Corn3 cups chicken stock2 cups shredded rotisserie chicken2 teaspoons sesame oil1 Tablespoon soy sauce½ teaspoon white pepper1 large egg¼ cup chopped scallions for serving
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STEPS
1
Heat oil over medium-low in a stock pot. Add garlic and ginger. Cook for 30 seconds, until fragrant.
2
Add cream style sweet corn, stock, chicken, sesame oil, soy sauce and white pepper. Bring to a simmer and cook for 10 minutes, uncovered.
3
While soup is heating, beat egg in a small bowl. Turn heat off. Gradually whisk egg into hot soup.
4
Ladle soup into bowls and serve hot, topped with scallions.
TIPS & TRICKS
Canola oil, avocado oil, rice bran oil and sunflower oil are all good options for this recipe that will add moisture without overtaking the intended flavor of your Chinese chicken and corn soup.
Here’s a hint for making your chicken and corn soup look picture-perfect instead of cloudy: Pour the egg in very slowly and stir very lightly to avoid breaking up those lovely egg ribbons.
Serving Size: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Green Giant product(s) used: Green Giant® Cream Style Sweet Corn
-
1 Tablespoon oil2 cloves garlic, minced1 teaspoon grated ginger1 can (14.75 ounces) Green Giant® Cream Style Sweet Corn3 cups chicken stock2 cups shredded rotisserie chicken2 teaspoons sesame oil1 Tablespoon soy sauce½ teaspoon white pepper1 large egg¼ cup chopped scallions for serving
1
Heat oil over medium-low in a stock pot. Add garlic and ginger. Cook for 30 seconds, until fragrant.
2
Add cream style sweet corn, stock, chicken, sesame oil, soy sauce and white pepper. Bring to a simmer and cook for 10 minutes, uncovered.
3
While soup is heating, beat egg in a small bowl. Turn heat off. Gradually whisk egg into hot soup.
4
Ladle soup into bowls and serve hot, topped with scallions.
Tips & Tricks
Canola oil, avocado oil, rice bran oil and sunflower oil are all good options for this recipe that will add moisture without overtaking the intended flavor of your Chinese chicken and corn soup.
Here’s a hint for making your chicken and corn soup look picture-perfect instead of cloudy: Pour the egg in very slowly and stir very lightly to avoid breaking up those lovely egg ribbons.
