Yu Mi Gee Yung Tang

Yu Mi Gee Yung Tang is a classic Cantonese soup that celebrates simplicity and texture. This dish features minced chicken breast that is gently poached in a seasoned broth, creating tender, silky curds that float among sweet kernels of corn. The addition of egg whites adds a luxurious, velvety mouthfeel, while a hint of sesame oil provides a fragrant finish. It is a comforting, light meal perfect for chilly evenings or as a restorative dish. The natural sweetness of the corn balances the savory chicken, making it appealing to both adults and children. This soup requires minimal ingredients but delivers maximum flavor through careful technique and fresh components. Serve it hot for the best experience, garnished with fresh scallions for a pop of color and freshness.

Cooking Method: Boiling

Cuisine: Chinese

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 89.6

Dietary: Gluten-free

Description

Yu Mi Gee Yung Tang is a classic Cantonese soup that celebrates simplicity and texture. This dish features minced chicken breast that is gently poached in a seasoned broth, creating tender, silky curds that float among sweet kernels of corn. The addition of egg whites adds a luxurious, velvety mouthfeel, while a hint of sesame oil provides a fragrant finish. It is a comforting, light meal perfect for chilly evenings or as a restorative dish. The natural sweetness of the corn balances the savory chicken, making it appealing to both adults and children. This soup requires minimal ingredients but delivers maximum flavor through careful technique and fresh components. Serve it hot for the best experience, garnished with fresh scallions for a pop of color and freshness.

Ingredients

1 WHOLE UNCOOKED CHICKEN
2 large egg whites
3/4 tsp salt
1 tsp sesame seed oil
1.5 qt chicken broth
1 11 oz can cream corn
1.5 tsp salt
0.5 tsp sugar
0.25 cup cornstarch
0.5 cup cold water
1 whole scallion, finely chopped

Directions

1
Remove skin and bones from the chicken breast and mince the meat finely.
2
In a bowl, combine the minced chicken, egg whites, 3/4 teaspoon salt, and sesame oil.
3
Mix the chicken mixture well until well blended, then set aside.
4
Dissolve the cornstarch in 1/2 cup of cold water and set aside.
5
Bring the chicken broth to a boil in a large saucepan.
6
Add the cream corn, 1.5 teaspoons salt, and sugar to the boiling broth; cook for one minute.
7
Stir in the dissolved cornstarch mixture and cook, stirring constantly, until the broth thickens slightly.
8
Gently drop the chicken mixture into the soup and bring it to a boil again.
9
Once the chicken curds are cooked and float to the surface, remove the pan from heat.
10
Stir in the finely chopped scallions and serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 89.6kcal

% Daily Value *
Total Fat 4.5g7%
Saturated Fat 1.2g6%
Cholesterol 33.4mg12%
Sodium 30.8mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 10.1g21%

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

Note

For best texture, ensure the chicken is minced very finely. You can use a food processor or chop by hand.

If you do not have cream corn, you can substitute with sweet corn kernels and add a splash of heavy cream or milk for richness.

Do not overcook the chicken mixture after adding it to the broth, or the curds may become tough.

This soup is best served immediately. It does not store well as the chicken curds may break down if reheated vigorously.

Adjust salt levels to taste, keeping in mind that chicken broth varies in sodium content.

Keywords: chicken, corn, soup, chinese, cantonese, minced chicken, egg white, broth, comfort food, quick dinner, healthy, light meal, simmered, scallion, sesame oil, cornstarch, traditional, warm, easy, home cooking

Read it online: https://www.chefs-mate.com/recipe/yu-mi-gee-yung-tang/

Chefs Mate

Yu Mi Gee Yung Tang

Nutrition Facts