Chili Crisp Chicken and Corn Soup

Name: Chili Crisp Chicken and Corn Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 bone-in, skin-on split chicken breast (Do not substitute boneless, skinless chicken breast; the bones and skin flavor the soup.); 1 can cream-style corn (Approximately 14.75 oz / 418 g; use cream-style corn rather than whole-kernel corn because it provides sweetness, starch, and body.); 4 cup water (Used instead of prepared broth or stock.); 2 tbsp soy sauce; 4 scallions (Thinly sliced, for garnish.); 2 tbsp chili crisp (For drizzling at the table; toasted sesame oil may be substituted.)

Recipe by Hisham Ali Hassan

Hisham Ali Hassan published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Anonymous on SeeMeCook

A savory-sweet chicken soup made with bone-in, skin-on chicken breast, cream-style corn, and soy sauce. Chili crisp adds color and a spicy finish, while sliced scallions provide freshness and crunch.

Time: 50 minutes
Equipment: Stovetop
Good for: Lunch or dinner
Cuisine: East Asian
Contains: Gluten, dairy, and soy

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

4 servings

OriginalUSMetric

1 bone-in, skin-on split chicken breastDo not substitute boneless, skinless chicken breast; the bones and skin flavor the soup.450 g
1 can cream-style cornApproximately 14.75 oz / 418 g; use cream-style corn rather than whole-kernel corn because it provides sweetness, starch, and body.420 g
4 cup waterUsed instead of prepared broth or stock.945 g
2 tbsp soy sauce30 g
4 scallionsThinly sliced, for garnish.60 g
2 tbsp chili crispFor drizzling at the table; toasted sesame oil may be substituted.30 g

Weights are estimates. Together, the ingredients weigh about 1.94 kg before cooking, which is about 485 g per serving.

Steps

Place the bone-in, skin-on chicken breast in a large saucepan or Dutch oven. Add the water and bring to a gentle simmer over medium-high heat.
Reduce the heat to maintain a gentle simmer. Skim away any foam that rises to the surface, then cook the chicken until the meat is tender and reaches 165°F (74 °C) / 74°C (165 °F) in the thickest part, about 25 to 30 minutes.
Transfer the chicken to a plate and let it cool briefly. Leave the cooking liquid in the pot; the bones and skin should have enriched the liquid and created the soup's base.
When the chicken is cool enough to handle, remove and discard the skin and bones. Shred or tear the meat into bite-size pieces.
Add the cream-style corn and soy sauce to the pot of cooking liquid. Stir well and bring the soup back to a simmer.
Return the shredded chicken to the pot. Simmer until the corn is hot and the flavors are blended, about 5 minutes. Taste and adjust with additional soy sauce if needed.
Ladle the soup into serving bowls. Top with the sliced scallions and drizzle each portion with chili crisp. Serve immediately.

Notes

The recipe does not use broth or stock; the bones and skin from the split chicken breast provide flavor and richness. Use cream-style corn, not whole-kernel corn, for the intended sweetness and consistency. Toasted sesame oil is an alternative to chili crisp, though it will not add the same heat.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 272
Protein: 28 g
Carbs: 21 g
Fat: 9 g
Fiber: 2 g

Where the calories come from

Bone-in, skin-on split chicken breast50%
Cream-style corn30%
Chili crisp17%
Scallions2%
Soy sauce2%

soup
main
quick dinner
one-pot
spicy
comfort food
Asian-inspired

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