Taiwanese-Style Corn and Chicken Soup Recipe

Posted by Chauncey Koziol on Friday, July 19, 2024
Democracy Dies in Darknessclock35 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy G. Daniela Galarza

Similar to a chicken and corn chowder, this fast and fresh soup is adapted from “Win Son Presents: A Taiwanese-American Cookbook” by Josh Ku and Trigg Brown with Cathy Erway. Fresh corn and canned creamed corn are combined in a broth enriched with velvety chicken. Eggs, stirred in at the end, turn into silky strands. Use fresh summer corn for especially flavorful results, or substitute frozen corn kernels.

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Storage: Refrigerate for up to 4 days.

Substitutions: To make this vegetarian, use vegetable broth and skip the chicken; if fresh corn isn’t available, use frozen.

Adapted from “Win Son Presents a Taiwanese American Cookbook” by Josh Ku and Trigg Brown with Cathy Erway (Abrams, 2023).

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Ingredients

measuring cup

Servings: 4-6 (makes 8 cups)

Directions

Time Icon Active: 15 mins| Total: 35 mins

  • Step 1

    In a small bowl, combine the chicken, rice wine, cornstarch and salt and mix gently by hand to ensure all of the chicken is coated. Set aside for 20 minutes, or cover and refrigerate up to overnight.

  • Step 2

    In a large pot over high heat, combine the chicken broth with shucked and creamed corn. Bring to a boil, then reduce the heat so the liquid is at a gentle simmer.

  • Step 3

    Drop the chicken pieces in, one at a time, stirring after each to ensure the pieces don’t stick together in the soup. Continue stirring in a circular motion as you slowly pour in the eggs.

  • Step 4

    Taste the soup, and season with salt and pepper as desired. Ladle into bowls and garnish with the sliced scallions, if using, before serving.

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    Nutritional Facts

    Per serving (1 1/2 cups)

    • Calories

      179

    • Fat

      4 g

    • Saturated Fat

      1 g

    • Carbohydrates

      24 g

    • Sodium

      606 mg

    • Cholesterol

      84 mg

    • Protein

      15 g

    • Fiber

      2 g

    • Sugar

      5 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Win Son Presents a Taiwanese American Cookbook” by Josh Ku and Trigg Brown with Cathy Erway (Abrams, 2023).

    Tested by G. Daniela Galarza.

    Published June 8, 2023

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