Best Low Cal Chinese Chicken Corn Soup Recipes

CHINESE CORN SOUP (鸡蛋玉米羹)

Steps:

• Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
• Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
• Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
• While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
• Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
• Swirl potato starch slurry into the soup. Mix well.
• Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
• Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you'd like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
• Serve warm.

LOW CAL CHINESE CHICKEN CORN SOUP

Steps:

• Combine chicken broth, corn and chicken in large saucepan.
• Bring mixture to a boil over medium heat, stirring occasionally.
• Blend cornstarch with cold water and add to soup.
• Continue cooking, uncovered, for 3 minutes.
• Beat egg whites until foamy; stir into soup. Reduce heat and cook until foam is gone. Garnish with parsley. Serve hot.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place water, garlic, bay leaves and chicken into a large pot.
• Bring to the boil, simmer uncovered for 40 minutes.
• Skim any scum from surface as it cooks.
• Remove chicken and remove the meat from the bones.
• Discard the skin and bones.
• Remove bay leaves.
• Shred the chicken into small pieces and add back to the stock.
• Refrigerate the pot of chicken and stock overnight.
• Next day, remove all of the fat from the top of the stock and throw it away.
• Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
• Bring to boil.
• Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
• Beat eggs in a small bowl.
• Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
• Serve soup garnished with the sliced spring onion.

EASY CHINESE CHICKEN AND CORN SOUP

Steps:

• Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
• Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
• Remove chicken breast from the stock and leave to cool for a few minutes then shred.
• Add corn to stock and bring to the boil over a medium heat.
• Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
• Add shredded chicken to soup.
• Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
• Serve topped with the sliced spring onions and enjoy!
• NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
• In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
• Gradually add the beaten eggs while stirring or whisking the soup constantly.
• Add in the corn niblets (if using) and heat though.
• Season with salt and pepper.
• Serve and enjoy!