Chinese Velvet Chicken and Corn Soup

Chinese Velvet Chicken and Corn Soup Recipe

Region / culture: China | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Chinese Velvet Chicken and Corn Soup is a comforting and flavorful dish that is perfect for a cold day or when you're feeling under the weather. This soup is packed with protein from the chicken and eggs, as well as the sweetness of the corn. The velvety texture of the soup comes from the beaten eggs that are added at the end of the cooking process.

History

Chinese Velvet Chicken and Corn Soup is a traditional Chinese dish that has been enjoyed for centuries. It is believed to have originated in the northern regions of China, where corn is a staple ingredient in many dishes. The combination of chicken and corn in a soup is not only delicious, but also provides a good balance of protein and carbohydrates.

Ingredients

4 cups chicken stock
1 lb (454 g) very finely chopped chicken
1 tsp soy sauce
0.5 tsp sesame oil
3 beaten eggs
15 oz (425 g) can cream style corn
0.25 tsp salt
1 tsp freshly ground black pepper

How to prepare

Bring the chicken stock to a boil over high heat.
Mix the ground chicken, soy sauce, and sesame oil.
Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps.
Bring to a boil and add the beaten eggs, stirring to combine.
Add the corn and adjust the seasoning with salt and pepper.

Variations

Add diced vegetables such as carrots, peas, or bell peppers for added color and nutrition.
Use shrimp or tofu instead of chicken for a different flavor profile.
Garnish with chopped green onions or cilantro for a fresh burst of flavor.

Cooking Tips & Tricks

Be sure to finely chop the chicken so that it cooks quickly and evenly in the soup.

- Stir the soup constantly when adding the beaten eggs to create a silky texture.

- Adjust the seasoning to your taste by adding more soy sauce, sesame oil, salt, or pepper as needed.

Serving Suggestions

Serve Chinese Velvet Chicken and Corn Soup hot with a side of steamed rice or crusty bread for a complete meal.

Cooking Techniques

The key to making Chinese Velvet Chicken and Corn Soup is to constantly stir the soup when adding the beaten eggs to create a velvety texture. Be sure to adjust the seasoning to your taste before serving.

Ingredient Substitutions

If you don't have chicken stock on hand, you can use vegetable stock or water as a substitute. You can also use ground turkey or pork instead of chicken for a different flavor.

Make Ahead Tips

Chinese Velvet Chicken and Corn Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Chinese Velvet Chicken and Corn Soup with a drizzle of sesame oil, a sprinkle of freshly ground black pepper, and a few fresh cilantro leaves for a beautiful presentation.

Pairing Recommendations

Serve Chinese Velvet Chicken and Corn Soup with a side of steamed vegetables or a light salad for a balanced meal. Pair with a glass of white wine or green tea for a refreshing beverage.

Storage and Reheating Instructions

Store any leftover Chinese Velvet Chicken and Corn Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Chinese Velvet Chicken and Corn Soup contains approximately 250 calories.

Carbohydrates

Each serving of Chinese Velvet Chicken and Corn Soup contains approximately 20 grams of carbohydrates.

Fats

Each serving of Chinese Velvet Chicken and Corn Soup contains approximately 10 grams of fat.

Proteins

Each serving of Chinese Velvet Chicken and Corn Soup contains approximately 25 grams of protein.

Vitamins and minerals

Chinese Velvet Chicken and Corn Soup is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains eggs and soy, which may be allergens for some individuals.

Summary

Chinese Velvet Chicken and Corn Soup is a nutritious and satisfying dish that is rich in protein and vitamins. It is a great option for a light meal or as a starter for a larger meal.

Summary

Chinese Velvet Chicken and Corn Soup is a delicious and nutritious dish that is easy to make at home. Packed with protein, vitamins, and minerals, this soup is a great option for a light and satisfying meal. Enjoy this comforting soup on a cold day or whenever you're in need of a warm and flavorful dish.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Chinese Velvet Chicken and Corn Soup. It was a warm summer day, and I was visiting my dear friend Mei Ling in her cozy kitchen. Mei Ling was an incredible cook, and I always loved learning new recipes from her. On this particular day, she was preparing this delicious soup for lunch, and the aroma that filled the air was simply irresistible.

As I watched Mei Ling work her magic in the kitchen, I couldn't help but be drawn to the fragrant combination of chicken, corn, and delicate seasonings. This soup had a velvety texture that was unlike anything I had ever tasted before. I knew right then and there that I had to learn how to make it myself.

Mei Ling graciously shared her recipe with me, explaining each step with patience and precision. She told me that the key to achieving the velvety texture of the soup was in the method of cooking the chicken. By poaching the chicken in a flavorful broth and then shredding it into delicate strands, the soup would take on a smooth and luxurious consistency.

I watched Mei Ling as she effortlessly prepared the soup, adding in the sweet corn kernels and a touch of soy sauce for depth of flavor. The soup bubbled away on the stove, filling the kitchen with its tantalizing scent. I couldn't wait to taste the finished dish.

When the soup was finally ready, Mei Ling ladled it into bowls and garnished it with a sprinkle of fresh cilantro. The first spoonful was pure bliss – the flavors melded together perfectly, and the texture was indeed velvety smooth. I savored each bite, feeling grateful for Mei Ling's generosity in sharing her recipe with me.

From that day on, Chinese Velvet Chicken and Corn Soup became a staple in my own kitchen. I would make it for my family and friends, delighting in their reactions as they tasted the soup for the first time. It quickly became a favorite among all who tried it, and I knew that this recipe was a treasure worth holding on to.

Over the years, I have made some adaptations to Mei Ling's original recipe, adding in my own touches here and there to suit my taste. I have experimented with different vegetables, herbs, and spices, but the essence of the soup remains the same – comforting, soothing, and utterly delicious.

As I cook this soup now, I am reminded of the friendship that brought me this recipe, and the joy of sharing a meal with loved ones. Mei Ling may be miles away now, but her spirit lives on in every bowl of Chinese Velvet Chicken and Corn Soup that I make. And for that, I am forever grateful.