Kitchen notes · a little help before you start
Chinese Chicken and Corn Soup
Chinese Chicken and Corn Soup brings together chicken, creamed corn, and soy sauce. The thickening step has its own little bit of preparation. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups & stews
A few quick notes
1. Mix the thickener as directed
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
2. Keep the first boil and the next step together
Read what happens once the mixture comes to a boil. Have the next ingredient or heat adjustment ready, and continue with the sequence the recipe gives.
3. Have the whisking step ready
Set out the ingredients for the whisking step together. Follow that part of the preparation before moving to the next cooking or mixing stage.
Get to know the ingredients
Chicken
Look at how this ingredient comes into the method: Add the chicken, season with white pepper, and serve, garnished with scallions.
Creamed corn
Look at how this ingredient comes into the method: Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
Soy sauce
Look at how this ingredient comes into the method: Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Chinese Chicken and Corn Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Add the chicken, season with white pepper, and serve, garnished with scallions. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Remember the occasional stir
Keep the pan where you can return for the stirring step in the method. Use the stated heat and finish check while it warms or cooks.
Have the cooked chicken ready
This recipe lists chicken that is already cooked. Have that ready before putting the mixture together, and keep it as cooked chicken when checking the shopping list.
A few questions you might have
What should I get ready before starting?
Set out the saucepan. Read the first preparation step before you get going: Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
Which little step is worth remembering?
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
What check should I look for as it cooks?
Keep this part of the method in view: Cook for 5 minutes or until slightly thickened.
Is there another preparation step to plan for?
Keep the pan where you can return for the stirring step in the method. Use the stated heat and finish check while it warms or cooks.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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