Chinese corn soup with chicken in a pot

Chinese corn soup is called “corn stew” (玉米羹, yu mi geng) in Chinese. It is a different form of Chinese egg drop soup. Loaded with corn kernels and chicken meat, the dish features a thick, silky broth with a richer taste than that of the average egg drop soup. Egg drop soup might be the most popular soup at Chinese restaurants in the US. But Chinese corn soup was my favorite soup growing up because it is richer and contains more goodies.

My mom makes egg drop soup and tomato egg drop soup a few times a week, because she found the corn one to be a bit much to prepare. It is a dish we’d often order at restaurants for a treat. But in fact, corn soup only takes one extra step to make, and you only need 20 minutes to prep and cook it. The soup is so satisfying that I usually serve it as a main dish for a light one-bowl dinner.

Chinese corn soup with chicken served in bowls

Ingredients for making Chinese corn soup

Ground chicken vs chicken pieces

In my Chinese corn soup, I always opt to use ground chicken instead of sliced chicken pieces. Because it takes less time to prepare this way, and the ground chicken releases more flavor into the soup to make it richer.

Restaurant Chinese corn soup often uses thinly sliced chicken pieces in the soup. If you prefer to make it this way, you can simply replace the ground chicken with chicken breast or thigh. Slice it into thin bite-size pieces and follow the recipe as it is.

Choose a good chicken broth

Since Chinese corn soup uses very few ingredients to season the soup, it’s important to find a good quality broth base. My favorite chicken broth is the Kirkland Organic Chicken Stock from Costco. It is so much richer than the many other brands I’ve tried. 

My other favorite is Better than Bouillon Roast Chicken Base and I always keep a jar of it in the fridge. It has a super rich taste and I like to use it as a base for soup and stew, and sometimes stir fries. For this recipe, simply use 1 heaping tablespoon of the chicken base dissolved in water to replace the chicken broth. 

Mise en place

When you’re ready to cook, your table should have:

  • Beaten eggs
  • Corn kernels, drained
  • Cornstarch slurry 
  • Salt
  • Sesame oil
  • Sliced green onion
  • Ginger
  • Chicken marinated in cornstarch, wine and salt
  • Chicken broth
Ingredients for making Chinese corn soup with chicken
Chinese corn soup with chicken close up

To Make a meatless version

You can skip the chicken to make a meatless version. It makes a perfect side dish to wash down your dinner.

I personally like the version with ground chicken, because the browned bits add tons of flavor to the soup. If you add a small handful of noodles and green vegetables such as spinach, the soup makes a hearty full meal.

How to make Chinese corn soup

Making Chinese corn soup is so easy:

  1. Brown the ground chicken
  2. Add the chicken broth and ginger, then bring to a boil
  3. Skim the foam from the top once the soup starts to boil
  4. Add the cornstarch slurry to thicken the soup
  5. Drizzle in the egg to make egg ribbons
  6. Stir gently, finish up with sesame oil and green onion
How to make Chinese corn soup with chicken step-by-step

How to make perfect egg ribbons

To make the perfect egg ribbons, make sure to:

  • Beat the eggs very thoroughly, so there’s no lumps in the mixture.
  • Properly thicken the soup using the cornstarch slurry before adding the eggs.
  • Turn the heat to low or off, so the soup is at a very low simmer.
  • Very slowly drizzle a thin stream of the egg mixture using a pair of chopsticks or a fork against the bowl.
  • Once you’ve added all the eggs, wait for a few seconds to let the egg set before stirring.

How to serve Chinese corn soup

You can serve Chinese corn soup along with other main dishes for a full dinner. Although the soup itself is quite filling, so sometimes I serve it by itself as a light lunch. 

Here are some dishes to serve it with:

Ji Dan Yu Mi Geng

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Chinese corn soup is a perfect dish for your weekday dinner because it’s so fast and easy to put together. The silky chicken soup is loaded with egg ribbons, chicken and corn - it’s so rich and satisfying that it can be served as a light main dish. {Gluten-Free adaptable}

Chinese Corn Soup with Chicken (鸡蛋玉米羹)

By Maggie Zhu
4.74 from 15 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Print
Chinese corn soup is a perfect dish for your weekday dinner because it’s so fast and easy to put together. The silky chicken soup is loaded with egg ribbons, chicken and corn – it’s so rich and satisfying that it can be served as a light main dish. {Gluten-Free adaptable} To make the dish gluten-free, use dry sherry instead of Shaoxing wine.

Ingredients 

  • 1/2 lb ground chicken (or ground turkey)
  • 1 teaspoon salt , divided (or to taste)
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 2 tablespoons cornstarch , divided
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 large slice ginger
  • 4 cups chicken broth
  • 1 cup canned or frozen corn , drained (*see footnote 1)
  • 1/8 teaspoon turmeric powder (for color, optional)
  • 1/8 teaspoon white pepper
  • 3 eggs , beaten
  • 1 teaspoon sesame oil
  • 1 green onion , chopped (and extra for garnish)

Instructions

  • Combine the ground chicken, 1/2 teaspoon salt, Shaoxing wine and 1 teaspoon of the cornstarch in a small bowl. Mix well and let marinate while preparing the other ingredients.
  • Heat the oil in a big pot until warm. Add ground chicken. Let cook as you chop the chicken into smaller pieces. Keep cooking until the chicken is almost cooked through and the surface is lightly browned.
  • Add chicken stock and ginger. Turn to high heat. Cook until brought to a boil. Skim and discard the foam from the top of the soup. Then add the corn and the remaining 1/2 teaspoon salt. Turn to medium-low heat.
  • While boiling the soup, combine the remaining cornstarch, turmeric powder, and pepper white pepper with 2 tablespoons of water in a small bowl. Stir to dissolve the cornstarch completely. Swirl the cornstarch starch slurry into the soup. Stir until the soup thickens. Turn to medium-low heat so the soup comes to a low simmer.
  • Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle the egg into the soup in a swirling motion. Let the egg sit for 15 seconds, then stir the soup again to mix everything together. Taste the soup with a small spoon. If the soup is not as thick as you’d like, mix a bit more cornstarch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
  • Drizzle with sesame oil and add green onion. Serve hot.

Video

Ingredient Substitution Guide

Notes

  1. You can use 2 cups of corn to make a more substantial soup (almost like a stew) and serve as a light meal.

Nutrition

Serving: 1serving, Calories: 244kcal, Carbohydrates: 13.6g, Protein: 22.7g, Fat: 10.9g, Saturated Fat: 2.6g, Cholesterol: 156mg, Sodium: 865mg, Potassium: 447mg, Fiber: 1.2g, Sugar: 3g, Calcium: 36mg, Iron: 3mg

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