Chinese Chicken Corn Soup
Course
Soup
Cuisine
Chinese
Servings
Prep Time
4
Cups
5
Minutes
Cook Time
20
Minutes
Servings
Prep Time
4
Cups
5
Minutes
Cook Time
20
Minutes
Ingredients
Soup
2
cups
Water
1
cube
Chicken Bouillon
Sub with 2 cups stock
1
14.75 oz Can
Sweet Corn Cream Style
8
oz
Minced Chicken Breast
2
large
Eggs
Thoroughly scrambled
Salt
Grounded White Pepper
Slurry
1 1/2
tbsp
Corn Starch
1 1/2
tbsp
Water
Garnish
Scallions
Green Parts only
Toasted Sesame Oil
Instructions
In a pot over high heat, melt your cube of Chicken Bouillon in 2 cups of water.
Add in the can of creamed corn.
Make the slurry by mixing the corn starch and water together. Pour in the mixture and bring the soup to a boil.
Add in the chicken and cook for 2-3 minutes. The chicken should be cooked through.
Pour in your eggs, wait 20-30 seconds then mix two or three times (the less you mix, the better ribbons of egg will look).
Season to taste and garnish with scallions and a small amount of toasted sesame oil.
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