Chinese-style chicken and corn soup is a well-loved dish found in many restaurants, known for its light yet comforting texture. With tender chicken, sweet corn kernels, and delicate egg ribbons, it delivers warmth and flavour in every spoonful. This soup works beautifully as a starter for family dinners or as a light but satisfying meal on its own.
Making this recipe at home is surprisingly easy when using an Instant Pot pressure cooker for quick soups. Pressure cooking allows the flavours to develop quickly without long simmering. Finish the soup with spring onions, a drizzle of sesame oil, or crispy wonton strips for added texture. Once you try it, takeaway versions may feel unnecessary.
Recipe Details
Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 8
Chicken and Corn Soup Recipe
Ingredients
- 113g skinless, boneless chicken breast, coarsely chopped
- 1 tablespoon cornstarch + 1/4 cup cornstarch, divided
- 1 tablespoon soy sauce
- 1/4 teaspoon ground white pepper
- 5 cups chicken broth
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped fresh ginger
- 1/3 cup water
- 1/2 cup frozen corn kernels
- 4 eggs, lightly whisked
- 2 spring onions, finely sliced
- 2 teaspoons toasted sesame oil
Method
- In a bowl, combine the chopped chicken, soy sauce, white pepper, and one tablespoon of cornstarch. Mix well and set aside for 30 minutes.
- Add the marinated chicken, chicken stock, ginger, and garlic to the Instant Pot. Secure the lid, set the valve to sealing, select Manual/Pressure Cook, and cook for 5 minutes.
- Once the cooking time finishes, perform a quick pressure release and carefully open the lid. In a separate bowl, mix the remaining cornstarch with water until smooth, then stir it into the soup along with the corn.
- Press Cancel, then select Sauté. Cook while stirring for about one minute until the soup begins to thicken.
- Turn off the heat and slowly pour in the beaten eggs, stirring gently to create silky ribbons. Drizzle with sesame oil, garnish with spring onions, and serve hot.
