Chicken and Corn Soup

Method8 steps

1. 1

   Step 1: Mix all 250 g thinly sliced raw chicken breast with exactly 1 tbsp marinade water, 1 tsp marinade cornstarch, 1 tsp marinade salt and 1 tsp neutral oil. Cover and set aside to marinate for 10–15 minutes; prepare the soup base during this short wait.

   Marinate sliced chicken · 10 minUses 250 g chicken breast, thinly sliced · 1 tbsp water · 1 tsp cornstarch · 1 tsp salt · 1 tsp neutral oil

2. 2

   Step 2: Heat all 2 tbsp sesame oil in a large pot over medium heat. Add all 5 minced garlic cloves and sauté for about 1 minute, until fragrant without burning.

   Sauté garlic until fragrant · 1 minUses Measured 2 tbsp soup sesame oil · 5 minced garlic cloves

3. 3

   Step 3: Pour all 4 cups chicken stock into the garlic-and-sesame-oil pot and bring to a gentle simmer. Add all 1 can sweet corn kernels and the listed 1 tsp turmeric. Stir and simmer for another 5 minutes. Season with white pepper from the separate 1 tsp pepper supply and salt to taste from the separate 1 tsp soup-salt supply; adjust to the stock rather than automatically adding every grain.

   Simmer corn soup base · 5 minUses All sautéed garlic and sesame oil · 4 cups chicken stock · 1 can sweet corn; can size unspecified · 1 tsp ground turmeric · White pepper to taste from separate 1 tsp supply · Soup salt to taste from separate 1 tsp supply

   
4. 4

   Step 4: Whisk the separate 3 tbsp slurry cornstarch with exactly 2 tbsp cold slurry water until smooth. Stir it again just before slowly pouring it into the simmering corn soup, stirring continuously. Cook until the broth lightly thickens.

   Uses 3 tbsp slurry cornstarch · 2 tbsp cold slurry water · All seasoned corn soup base

5. 5

   Step 5: Once the soup has lightly thickened and the chicken has finished its 10–15-minute marination, add all the prepared seasoned chicken slices to the thickened soup. Simmer gently for about 5–7 minutes, until every piece is cooked through and reaches 74°C (165°F); continue if needed.

   Cook chicken through in soup · 5 minUses All thickened corn soup · All earlier marinated chicken and its coating

6. 6

   Step 6: With the fully cooked chicken soup simmering gently, slowly pour in all 4 whisked eggs in a thin stream while stirring gently to form ribbons. Cook for another 1–2 minutes, until the egg ribbons are set.

   Set egg ribbons · 1 minUses All corn soup and fully cooked chicken · 4 whisked eggs

7. 7

   Step 7: If using the optional noodles, cook them separately in their own water according to their actual package directions. Drain and keep these cooked noodles ready for serving; their type and quantity are unspecified.

   Uses Optional noodles; amount unspecified · Separate water for optional noodles

8. 8

   Step 8: Divide the fully cooked chicken, corn and egg-ribbon soup among 4 bowls. Add the separately cooked optional noodles only if prepared. Finish with chopped spring onions and a small drizzle of the separate finishing sesame oil.

   Uses All finished soup with cooked chicken and set egg ribbons · Optional noodles only if cooked in the preceding stage · Chopped spring onions to finish · Separate finishing sesame oil drizzle