The One and Only: Classic Chicken and Corn Soup

Yes, everyone has tried it at some point. Whether at a Chinese restaurant or take-out, it’s one of those dishes you just can’t not like; even fussy eaters can’t resist the wholesome creaminess and feeling warm and fuzzy on the inside.

When cooking this dish, Chef Tom says “green beans,” but I think he means “ green onions.” Am I right here? (Maybe I need glasses?)

Anyway, don’t wait till the next Chinese takeout; you can make this fabulous soup at home. You can even crack a whole egg into it. Oh, how gourmet!

Ingredients:

4 cups of chicken stock
1-2 fresh corncobs
1/3 cup chopped onion
1/3-cup ground chicken
1/3 cup of green beans (does he mean green onions here?)
1 cans creamy corn
1/3 tsp minced garlic
1/3 tsp minced ginger
1 pinch of salt and black pepper to taste
3-4 tbs cornstarch dissolved in ¼ cup water
1 beaten egg
Cilantro for garnish
Drizzle of sesame oil

Yummy, yummy, in my tummy. Chicken sweet corn soup! (Vision Times)

Yummy, yummy, in my tummy. Chicken sweet corn soup! (Vision Times)

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