The Chicken Corn Soup My Dad's Made 100,000 Times

Method5 steps · about 25 min

1. 1

   Step 1: Finely dice the chicken breast (3 oz). Mix it with only the chicken marinade: 1 tsp cornstarch, 1/2 tsp salt and 1 tbsp water, until absorbed.

   Uses 3 oz chicken breast · 1 tsp cornstarch · 1/2 tsp salt · 1 tbsp water

2. 2

   Step 2: Blend the 8 oz unsweetened corn kernels with the separate 8 oz corn-blending water for about 15–30 seconds into a fine purée. Cut the half carrot into very small dice. If using the optional cilantro (1/2 cup), chop it on a clean board.

   Uses 8 oz unsweetened corn kernels · 8 oz water · 1/2 carrot · 1/2 cup cilantro (optional garnish)

3. 3

   Step 3: Mix the separate 6 tsp soup-slurry cornstarch and 2 tbsp slurry water until smooth. Beat the egg (1) in a separate bowl.

   Uses 6 tsp cornstarch · 2 tbsp water · 1 egg

4. 4

   Step 4: Bring the separate 4 cups soup-base water to a boil in a large pot. Add the prepared corn purée and finely diced carrot and return to a boil, cooking until the carrot is tender. Stir the slurry again and add it slowly while stirring. Add the prepared marinated chicken gradually, stirring constantly so the tiny pieces separate. Return to a boil and continue until chicken is fully cooked and reaches 74°C/165°F. Slowly add the beaten egg in two or three batches, stirring constantly to form fine strands. Continue simmering and stirring until the egg strands are fully set and cooked.

   Uses 4 cups water · Corn purée and finely diced carrot · Prepared soup cornstarch slurry · Marinated finely diced chicken · Beaten egg

5. 5

   Step 5: Add the separate 1 tsp soup-seasoning salt, 1/2 tsp chicken powder, 1 tsp white pepper and 1/4 tsp sesame oil. Stir, taste the fully cooked soup and adjust if needed. Serve in a large bowl or individual bowls, garnishing with the prepared optional cilantro.

   Uses Fully cooked chicken, corn and egg soup · 1 tsp salt · 1/2 tsp chicken powder · 1 tsp white pepper · 1/4 tsp sesame oil · Prepared optional cilantro