🍽️ How to Make Jirong Yumigeng (Chicken and Corn Soup)

🧆 Ingredients

• 150g chicken breast (finely minced)
• 1 ear of sweet corn (kernels removed, or 100g canned corn)
• 1 egg (lightly beaten)
• 800ml chicken stock
• 1 tablespoon cornstarch (mixed with water)
• 1 tablespoon Shaoxing wine
• 1 teaspoon ginger (minced)
• 1 teaspoon salt
• White pepper to taste
• 1 tablespoon vegetable oil
• Chopped green onions for garnish

🍳 Steps

1. Prepare the Chicken: Rinse the chicken breast under cold water and pat dry with paper towels. Trim off any fat or sinew. Finely mince the chicken until it forms a paste-like texture for a silky soup. In a bowl, mix the minced chicken with Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon of the cornstarch (reserve the rest for thickening). Let it marinate for 10–15 minutes to enhance flavor and tenderness.

2. Prepare the Corn: If using fresh corn, remove the husk and silk, then rinse the ear thoroughly. Use a sharp knife to cut the kernels from the cob. For canned corn, drain and rinse under cold water. Gently crush half the kernels with the back of a spoon to release more sweetness and starch, which will help thicken the soup naturally.

3. Cook the Aromatics and Corn: Heat the vegetable oil in a medium pot over medium heat. Add the minced ginger and sauté for 30 seconds until fragrant but not browned. Add the corn kernels and stir-fry for 2–3 minutes to bring out their sweetness.

4. Simmer the Soup: Pour in the chicken stock and bring to a gentle boil. Skim off any foam or impurities that rise to the surface for a clear soup. Reduce the heat to a simmer, then add the marinated chicken in small spoonfuls, stirring gently to prevent clumping. Cook for 3–5 minutes, or until the chicken turns white and is just cooked through. Avoid overcooking to keep the chicken tender.

5. Thicken the Soup: Stir the remaining cornstarch with a little cold water to make a slurry. Slowly pour the slurry into the simmering soup while stirring constantly. Continue to cook for 1–2 minutes until the soup thickens to your desired consistency. If you prefer a thinner soup, use less slurry.

6. Add the Egg and Season: Lower the heat to a gentle simmer. Slowly drizzle the beaten egg into the soup in a thin stream while stirring the soup in a circular motion to create delicate egg ribbons. Season with white pepper and adjust salt to taste.

7. Finish and Serve: Ladle the soup into bowls and garnish with chopped green onions. Serve immediately while hot for the best texture and flavor.

Key Points:

• Use fresh, high-quality chicken and corn for optimal flavor.
• Mince the chicken very finely for a smooth texture.
• Stir gently when adding the egg to create silky ribbons.
• Do not overcook the chicken or egg to keep them tender.
• Skim the soup for clarity and a clean taste.

💡 Tips

• Use fresh corn for a sweeter taste and better texture.
• Stir gently when adding egg for silky ribbons.
• Adjust thickness by varying cornstarch amount.
• Serve immediately for best flavor.