Chicken Corn Soup

Ingredients

• 300 g chicken (boneless, cut into small pieces)
• 2 garlic (chopped)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 8 cup water
• 0.5 cup crushed corn
• 1 cup corn (whole kernels)
• 1 chicken cube (bouillon cube)
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 2 eggs (beaten)
• 5 tbsp cornflour (for slurry)
• 1 cup water (for slurry)
• spring onion (chopped, for garnish)

Steps

1. 1

   In a large pot, combine the chicken, chopped garlic, salt, black pepper, garlic powder, and water. Bring to a boil and cook until the chicken is tender and cooked through.

2. 2

   Add the chicken cube, crushed corn, and whole corn kernels to the pot. Stir well and let it simmer for a few minutes to allow the flavors to meld.

3. 3

   Stir in the soy sauce and vinegar.

4. 4

   Prepare the cornflour slurry by mixing 5 tablespoons of cornflour with 1 cup of water until smooth. Gradually pour the slurry into the simmering soup while stirring constantly until the soup reaches your desired thickness.

5. 5

   Slowly pour the beaten eggs into the soup in a thin stream while stirring gently to create ribbons.

6. 6

   Remove from heat and serve hot, garnished with fresh chopped spring onions.

Notes

Ensure you stir the soup continuously when adding the cornflour slurry and the eggs to prevent clumping and achieve the signature silky texture.

Nutrition per serving

• soup
• main
• indo-chinese
• chicken
• winter
• comfort food
• dairy-free