Chinese Corn and Chicken Soup | America's Test Kitchen

Name: Chinese Corn and Chicken Soup | America's Test Kitchen
Total time: 45 min
Ingredients: 1 (3- to 4-ounce) boneless, skinless chicken thigh, trimmed and cut into ¼-inch pieces; 5 teaspoons plus ½ cup water, divided; 1 teaspoon plus 3 tablespoons cornstarch, divided; 1 teaspoon soy sauce; ⅛ teaspoon baking soda; 2 large eggs; 4 cups chicken broth, divided; 5-7 ears corn, kernels cut from cobs (5 cups), divided; 2 tablespoons finely chopped deli ham; ¾ teaspoon table salt; ¼ teaspoon white pepper; 1 scallion, sliced thin

www.americastestkitchen.com

Canned cream-style corn has long been the foundation of this Chinese American classic. My version stays true to the soup's homestyle appeal but takes a fresh approach.

Keywords

Main Courses
Chinese
Asia
Chicken
Vegetables
Poultry
Fruits & Vegetables
Weeknight
Soups

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Ingredients

1 (3- to 4-ounce) boneless, skinless chicken thigh, trimmed and cut into ¼-inch pieces
5 teaspoons plus ½ cup water, divided
1 teaspoon plus 3 tablespoons cornstarch, divided
1 teaspoon soy sauce
⅛ teaspoon baking soda
2 large eggs
4 cups chicken broth, divided
5-7 ears corn, kernels cut from cobs (5 cups), divided
2 tablespoons finely chopped deli ham
¾ teaspoon table salt
¼ teaspoon white pepper
1 scallion, sliced thin