Chinese style Chicken and Corn Soup is a famous meal found in most Chinese restaurants. It is the perfect combination of flavorful, nutritious, and hearty comfort food in a bowl. It's a tasty, light soup with crisp corn kernels, lovely swirling strands of eggs, and mouthwatering minced chicken flesh. This soup is an excellent first course for a fantastic family dinner or the ideal side dish for a substantial supper.
Using the instant pot to make a pot of this filling Chicken and Corn Soup is so much faster and simpler. To add texture when serving, garnish with chopped spring onions or fried wonton strips and drizzle with sesame oil. After making it, you won't want to order it from the restaurant again because it's so easy to prepare!
Recipe Details:
Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 8
Chicken and Corn Soup Recipe
Ingredients:
- 113g of skinless, boneless chicken breast, coarsely chopped
- One tablespoon cornstarch + one-fourth cup cornstarch, divided
- One tablespoon of soy sauce
- 1/4 teaspoon ground white pepper
- Five glasses of chicken broth
- 1 teaspoon finely chopped garlic
- 1 tsp finely chopped fresh ginger
- One-third cup of water
- One-half cup of frozen corn
- Four substantial eggs, whisked
- Two spring onions, finely sliced
- Two teaspoons of toasted sesame oil
Method:
- Chicken, soy sauce, white pepper, and one tablespoon cornstarch should all be combined in a big basin. Stir well and let aside for half an hour.
- Stir thoroughly after adding the marinated chicken, stock, ginger, and garlic to the Instant Pot. Shut the lid, choose Sealing for the steam release, hit the Manual button, and set the timer for five minutes.
- Quickly remove the pressure and lift the lid when the timer chimes. The remaining 1/4 cup cornstarch and water should be combined in a separate bowl. Stir into the saucepan and add the corn after mixing until smooth.
- Hit the Cancel button, then the Sauté button. Cook, stirring regularly, for approximately a minute, or until the soup begins to thicken.
- Once you've pressed the Cancel button, slowly pour the eggs into the soup, swirling all the time to create ribbons. Drizzle with sesame oil and garnish with spring onions and serve hot.
