Chinese corn soup with chicken in a bowl

Chinese corn soup called “corn stew” (玉米羹, yu mi geng) in Chinese, is a richer version of egg drop soup loaded with corn and chicken. It is a popular home style dish in China, featuring a thick, silky broth thickened with cornstarch and finished with delicate egg ribbons.

This was my favorite soup growing up because it is richer and contains more filling ingredients than plain egg drop soup and that is why is one of my most-loved authentic Chinese soup recipes. Back home, my mom made egg drop soup and tomato egg drop soup a few times a week, but she found the corn version to be a bit more effort, so it was a dish we often ordered at restaurants for a treat.

For my recipe, I brown the ground chicken first to build flavor, simmer it with corn in chicken broth, thicken everything with a cornstarch slurry, and finish with silky egg ribbons, all in about 20 minutes. The soup is so satisfying that I usually serve it as a main dish for a light one bowl dinner. I hope you try this recipe at home and see how simple it is to make a soup this rich with just a handful of ingredients.

Chinese corn soup with chicken served in a pot

Ingredients

I divide the ingredients into 3 groups: the chicken and marinade, the soup base, and the finishing ingredients.

Ingredients for making Chinese corn soup with chicken

Chicken and marinade: I use ground chicken mixed with salt, Shaoxing wine, and cornstarch. Ground chicken releases more flavor into the broth and takes less time to prepare than sliced pieces.

Soup base: Chicken broth, canned or frozen corn kernels, a slice of ginger, and a cornstarch slurry to thicken the broth into that signature silky texture. I use Kirkland Organic Chicken Stock since the soup relies on so few ingredients for flavor.

Finishing: Beaten eggs for the egg ribbons, sesame oil for a nutty finish, and sliced green onion for freshness. A pinch of white pepper and optional turmeric for color round out the seasoning.

Chinese corn soup with chicken close up

How to make

1. Marinate the chicken: Combine ground chicken with salt, Shaoxing wine, and cornstarch. Mix well and set aside while preparing the other ingredients.

2. Brown the chicken: Heat oil in a large pot over medium heat. Add the ground chicken and let it cook, chopping into smaller pieces as it browns. Cook until almost done and the surface is lightly golden.

Brown the ground chicken

3. Add the broth: Pour in the chicken broth and add a slice of ginger. Turn the heat to high and bring to a boil. Skim and discard any foam from the surface.

4. Add the corn: Add the drained corn kernels and the remaining salt. Turn to medium low heat.

Add the chicken broth and ginger, then bring to a boil

5. Thicken the soup: Mix the remaining cornstarch with water, white pepper, and optional turmeric. Stir to dissolve, then swirl into the simmering soup. Stir until the broth thickens.

6. Make the egg ribbons: Turn the heat to low so the soup is at a very gentle simmer. Hold a pair of chopsticks or a fork against the rim of the bowl and very slowly drizzle the beaten eggs in a thin stream. Wait 15 seconds to let the eggs set, then stir to distribute the ribbons throughout the soup.

Drizzle in the egg to make egg ribbons

7. Finish and serve: Drizzle with sesame oil and sprinkle with sliced green onion. Serve hot.

Chinese corn soup with chicken served in a pot

My Cooking Tips

Thicken before adding the eggs: The cornstarch slurry must go in first so the broth is thick enough to suspend the egg ribbons. If the broth is too thin, the eggs sink and clump instead of forming delicate strands.

Drizzle the eggs slowly: Pouring the egg too fast creates thick chunks instead of ribbons. I drizzle in the thinnest possible stream against chopsticks and let it sit for 15 seconds before stirring.

Turn the heat low for the eggs: The soup should be at a very gentle simmer when adding the egg. Rapid boiling breaks the ribbons into small bits and makes the soup cloudy.

Use ground chicken for faster prep: Ground chicken releases more flavor into the broth and cooks faster than sliced pieces. If you prefer sliced chicken, use thinly sliced breast or thigh and follow the same method.

How to serve

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 hand pulled noodles and green vegetables such as spinach, the soup makes a hearty full meal.

When I serve it alongside other dishes for a full dinner, it pairs well with stir fries and lighter sides like Chinese okra salad or my easy bok choy and mushroom stir fry. For a bigger spread, I add a main like scallion beef stir fry or these homemade air fryer garlic ribs and let my family share from the center of the table.

Chinese corn soup with chicken served in bowls

Frequently ask questions

Can I use fresh corn instead of canned?

Fresh corn works well when it is in season. I cut the kernels off the cob and add them at the same step. Fresh corn adds a sweeter, brighter flavor. Frozen corn is another good option since it is available year round.

Can I make this gluten free?

I swap the Shaoxing wine for dry sherry and check that the chicken broth and cornstarch are gluten free. The rest of the ingredients are naturally gluten free.

How do I store and reheat leftovers?

I store leftovers in an airtight container in the fridge for up to 2 days. I reheat on the stove over medium low heat, stirring occasionally. The soup may thicken further in the fridge, so I add a splash of broth or water when reheating to bring the consistency back.

Chinese Cooking Made Easy

Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you how and why they work. You’ll quickly start to cook better Chinese food in your own kitchen.

Watch video

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
4.77 from 17 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Print
I make this Chinese corn soup with ground chicken, corn kernels, and silky egg ribbons in a thick, savory broth that is ready in about 20 minutes. It is one of my most loved soup recipes and filling enough to serve as a light one bowl dinner.

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.

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

Did you make this recipe?

I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.