Chinese Dish: Chicken Corn Soup
Chicken corn soup is one of the most popular items at Bangladeshi Chinese restaurants. Let's learn how to make it.
- Serves 6
- 40 min
- January 24, 2021
Ingredients
- Boneless chicken (500 grams)
- Chicken stock (6 cups)
- Sweet corn kernels (150 grams)
- Corn flour (3 tablespoons)
- Soy sauce (1 tablespoon)
- White vinegar (1 tablespoon)
- Black pepper powder (1 teaspoon)
- Ajinomoto/MSG (1/2 teaspoon)
- Salt (to taste)
- Eggs (2)
Method
- Cut the chicken into thin strips. Marinate with 1 tablespoon of corn flour, soy sauce, vinegar, salt, MSG, and black pepper powder for 15–20 minutes.
- In a large pot, bring the chicken stock to a boil and add the chicken and corn kernels. After a few boils, when the chicken is fully cooked, dissolve 2 tablespoons of corn flour in 1 cup of cold water and stir it in. Never add corn flour directly to hot soup—it will clump. Beat 2 eggs in a cup. Slowly pour the beaten eggs into the soup while stirring constantly. Cook for another 2–3 minutes, then serve hot.