Cheat Chicken and Sweet Corn Soup
Savor the comforting flavors of your favorite Chinese takeout with this speedy Chicken and Sweet Corn Soup! Packed with tender chicken, vibrant sweet corn, and a hint of ginger, this delightful dish comes together in no time. Perfect for a cozy weeknight dinner, it’s sure to warm your soul and please your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- corn flour slurry
- some roughly chopped sweet corn
🥩Meat & Seafood(2)
- 2 chicken breasts
- 1.5 tablespoons of chicken powder (22.5 ml)
🫙Pantry Staples(1)
- 1 teaspoon of sesame oil (5 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon of white pepper (5 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon of light soy sauce (15 ml)
👨🍳 Instructions
- 1
Poach two chicken breasts in boiling hot water until done, then take them out and shred them.
- 2
Remove any white scum floating on top of the water.
- 3
Add 1.5 tablespoons of chicken powder, 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of white pepper, and roughly chopped sweet corn to the pot.
- 4
Add the shredded chicken back into the pot.
- 5
Finally, add a corn flour slurry and let it all come together on low-medium heat.
💡 Pro Tips
- ✓Poach chicken breasts at a bare simmer (185-195°F), not a rolling boil, because temperatures above 160°F internal cause myosin proteins to violently contract and squeeze out moisture, leaving the shredded meat dry and stringy.technique185-195°F
- ✓Skim the white scum promptly as it surfaces because it's coagulated albumin protein and impurities that will cloud your broth and impart a slightly bitter, muddy flavor if simmered back in.techniquewithin first 3-5 minutes
- ✓Whisk your corn flour slurry at a 1:2 ratio with cold water before adding, since starch granules dropped directly into hot liquid gelatinize instantly on the outside, forming lumps that never fully hydrate.ingredient1:2 cornflour to water ratio
- ✓Stir the soup constantly while adding the slurry and simmer on low-medium for at least 2 minutes after, since cornstarch needs to reach 203°F to fully gelatinize and reach maximum thickening power.timing203°F, 2 minutes
- ✓Roughly chop the sweet corn rather than pureeing it so you preserve intact kernel cell walls, giving pops of natural sweetness against the silky, starch-thickened broth instead of a homogenous mush.ingredient1/2-inch chop
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Cheat Chicken and Sweet Corn Soup
Savor the comforting flavors of your favorite Chinese takeout with this speedy Chicken and Sweet Corn Soup! Packed with tender chicken, vibrant sweet corn, and a hint of ginger, this delightful dish comes together in no time. Perfect for a cozy weeknight dinner, it’s sure to warm your soul and please your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- corn flour slurry
- some roughly chopped sweet corn
🥩Meat & Seafood(2)
- 2 chicken breasts
- 1.5 tablespoons of chicken powder (22.5 ml)
🫙Pantry Staples(1)
- 1 teaspoon of sesame oil (5 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon of white pepper (5 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon of light soy sauce (15 ml)
👨🍳 Instructions
- 1
Poach two chicken breasts in boiling hot water until done, then take them out and shred them.
- 2
Remove any white scum floating on top of the water.
- 3
Add 1.5 tablespoons of chicken powder, 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of white pepper, and roughly chopped sweet corn to the pot.
- 4
Add the shredded chicken back into the pot.
- 5
Finally, add a corn flour slurry and let it all come together on low-medium heat.
💡 Pro Tips
- ✓Poach chicken breasts at a bare simmer (185-195°F), not a rolling boil, because temperatures above 160°F internal cause myosin proteins to violently contract and squeeze out moisture, leaving the shredded meat dry and stringy.technique185-195°F
- ✓Skim the white scum promptly as it surfaces because it's coagulated albumin protein and impurities that will cloud your broth and impart a slightly bitter, muddy flavor if simmered back in.techniquewithin first 3-5 minutes
- ✓Whisk your corn flour slurry at a 1:2 ratio with cold water before adding, since starch granules dropped directly into hot liquid gelatinize instantly on the outside, forming lumps that never fully hydrate.ingredient1:2 cornflour to water ratio
- ✓Stir the soup constantly while adding the slurry and simmer on low-medium for at least 2 minutes after, since cornstarch needs to reach 203°F to fully gelatinize and reach maximum thickening power.timing203°F, 2 minutes
- ✓Roughly chop the sweet corn rather than pureeing it so you preserve intact kernel cell walls, giving pops of natural sweetness against the silky, starch-thickened broth instead of a homogenous mush.ingredient1/2-inch chop