Jirong sumi geng (鸡蓉粟米羹)
China
A simple and quick Chinese soup with chicken and sweet corn. The combination of delicate broth, aromatic sesame oil, and tender kernels makes the dish warming and hearty.
Ingredients
- 140 g chicken
- 5 ml light soy sauce
- 30 ml corn starch
- 30 ml water
- 360 ml sweet corn (kernels)
- 960 ml chicken broth
- 2 pcs egg
- 5 ml sesame oil
- 0.25 tsp ground white pepper
- to taste salt
- 1 pcs green onion
Steps
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Cut the chicken into small pieces about the size of corn kernels. In a bowl, combine the chicken with light soy sauce, 1 tablespoon (15 ml) corn starch and 1 tablespoon (15 ml) water. Mix well and set aside.
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Prepare the corn kernels: if using fresh corn, remove the kernels from the cob; if using canned, drain the liquid. Coarsely chop or lightly crush so that half of the kernels remain whole and half become soft.
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In a pot, bring the chicken broth to a boil, add the prepared corn along with its liquid and cook until the soup boils again. Then add the marinated chicken, stirring quickly so the pieces do not stick together.
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Pour the beaten eggs in a thin stream while stirring constantly. Mix the remaining 1 tablespoon (15 ml) corn starch with 1 tablespoon (15 ml) water to form a slurry, and pour it into the soup to thicken.
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Season the soup with ground white pepper, salt to taste, and sesame oil. Remove from heat, sprinkle with finely chopped green onion, and serve.