Chinese Chicken Corn Soup
鸡蓉玉米羹
A soothing creamy-chicken soup with sweet corn and silky egg ribbons. The comfort food of Chinese childhoods, ready in 25 minutes.
📋 Ingredients
What Is Chinese Chicken Corn Soup?
💡 Ingredient Notes: Chicken Corn Soup (鸡蓉玉米羹, jī róng yù mǐ gēng) is one of the most comforting soups in Chinese home cooking. Made with shredded chicken breast, sweet corn (both creamed and whole kernels), and silky egg ribbons in a savory chicken broth, it's creamy from the corn, slightly sweet, and deeply soothing. This is the kind of soup Chinese moms make when their kids are sick or coming home on a cold day. Quick, easy, and universally loved — even picky eaters devour it.
Ingredients You'll Need
The Soup
- 4 cups chicken stock
- 1 can (400g) creamed corn
- ½ cup corn kernels (canned, frozen, or fresh)
- 1 chicken breast (about 200g)
- 1 tsp grated ginger
- 1 tsp salt (or to taste)
- ½ tsp white pepper
Thickener & Eggs
- 2 tbsp cornstarch mixed with 3 tbsp cold water
- 2 large eggs, beaten
- 1 tsp sesame oil
- 2 scallions, finely sliced
📝 Instructions
Cook the chicken
Place the chicken breast in a pot with the chicken stock and grated ginger. Bring to a gentle simmer and cook for 12-15 minutes until the chicken is cooked through. Remove the chicken and let it cool slightly, then shred the meat along the grain into thin strips using two forks.
Build the soup
Return the shredded chicken to the pot. Add the creamed corn, whole corn kernels, salt, and white pepper. Bring back to a gentle simmer and cook for 3 minutes.
Thicken
Pour in the cornstarch slurry while stirring. Simmer for 1 minute — the soup should become lightly thickened and glossy. Adjust thickness by adding more stock (thinner) or more slurry (thicker).
Add the egg ribbons
Turn the heat down to a gentle simmer. Stir the soup in a slow circular motion to create a whirlpool. Slowly pour in the beaten egg in a thin stream. The egg will set into delicate silky ribbons. Don't stir after pouring.
Finish and serve
Drizzle sesame oil. Ladle into bowls and top with scallions. Serve hot.
💡 Pro Tips
- 💡💡 Use both creamed and whole corn. The creamed corn makes the soup silky and naturally sweet; the whole kernels add texture and bursts of sweetness.
- 💡💡 Shred the chicken by hand along the grain, not with a knife. Hand-shredding gives the signature fluffy texture.
- 💡💡 Pour the egg slowly through a fork to control the stream and create delicate ribbons, not clumps.
- 💡💡 Adjust thickness to taste. Some like it brothy, others thick like porridge. Add cornstarch slurry gradually.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I use rotisserie chicken? Yes — about 1 cup shredded cooked chicken added at the end saves time. Skip the poaching step and just heat the stock with ginger, then proceed.
Is this the same as American chicken corn chowder? No — this is lighter and egg-thickened, not cream-thickened. The flavor is more delicate and savory. It's also much quicker to make.
Can I make this vegetarian? Yes — use vegetable stock, omit the chicken (or substitute shredded tofu), and add extra corn. The egg ribbons are still vegetarian.
