Velvet Chicken & Sweet Corn Soup

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Silky chicken strips in a creamy, savory corn broth
Velvet Chicken & Sweet Corn Soup recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This classic Chinese-style soup features “velveted” chicken strips that are incredibly tender and smooth, suspended in a rich, creamy corn broth. The technique of marinating the chicken in egg white and cornstarch before a quick blanch or shallow fry creates a luxurious texture that is distinct from standard chicken soups. The sweetness of the corn balances the savory depth of the soy sauce and chicken stock, resulting in a comforting yet refined dish. It is perfect for a light dinner, a comforting lunch, or as an elegant starter for a larger meal. The combination of soft chicken, creamy corn, and a silky broth makes this a standout recipe that feels both homey and restaurant-quality.

Velvet Chicken & Sweet Corn Soup recipe image
Print Recipe
0 Add to Favorites

Velvet Chicken & Sweet Corn Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 93.6

Description

This classic Chinese-style soup features "velveted" chicken strips that are incredibly tender and smooth, suspended in a rich, creamy corn broth. The technique of marinating the chicken in egg white and cornstarch before a quick blanch or shallow fry creates a luxurious texture that is distinct from standard chicken soups. The sweetness of the corn balances the savory depth of the soy sauce and chicken stock, resulting in a comforting yet refined dish. It is perfect for a light dinner, a comforting lunch, or as an elegant starter for a larger meal. The combination of soft chicken, creamy corn, and a silky broth makes this a standout recipe that feels both homey and restaurant-quality.

Ingredients

Directions

  1. Cut the boneless chicken breasts into 1/4-inch thick strips.
  2. Pat the chicken strips dry thoroughly with paper towels.
  3. In a bowl, mix the egg whites, cornstarch, and 1/8 teaspoon of salt to create the marinade.
  4. Toss the chicken strips in the marinade until evenly coated.
  5. Refrigerate the marinated chicken for 30 minutes to allow the coating to set.
  6. Heat the peanut oil in a saucepan or wok to a temperature between 280F (138C) and 300F (149C).
  7. Carefully add the chicken strips to the oil and deep-fry just until they are barely tender.
  8. Remove the chicken from the oil; note that the chicken will not brown.
  9. In the same pan or a soup pot, combine the creamed corn, chicken stock, and light soy sauce.
  10. Heat the soup mixture over medium heat until it comes to a simmer.
  11. Add the fried chicken strips to the hot soup.
  12. Season with additional salt and pepper to taste.
  13. Ladle into bowls and drizzle with a few drops of sesame oil before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 93.6kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.6g3%
Cholesterol 48.2mg17%
Sodium 42.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: velvet chicken, sweet corn soup, chinese soup, tender chicken, creamy soup, easy dinner, comfort food, chicken breast, cornstarch marinade, silky texture, savory broth, quick recipe, healthy soup, asian cuisine, light meal, sesame oil
Recipe Card powered by WP Delicious

Leave a Comment