Chinese Chicken and Sweet Corn Soup

High in lean protein from shredded chicken breast and egg whites, this comforting Chinese classic offers rich flavor with minimal fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1000 g chicken broth · 60 kcal in the whole recipe
• 300 g cooked shredded chicken breast · 495 kcal in the whole recipe
• 200 g sweet corn kernels · 170 kcal in the whole recipe
• 15 g cornstarch · 57 kcal in the whole recipe
• 66 g egg whites (2 egg whites) · 34 kcal in the whole recipe
• 30 g green onion, finely chopped · 10 kcal in the whole recipe
• 16 g low-sodium soy sauce (1 tbsp) · 9 kcal in the whole recipe
• 5 g sesame oil · 44 kcal in the whole recipe
• 10 g white vinegar (or rice vinegar) · 2 kcal in the whole recipe
• 6 g fresh ginger, grated · 5 kcal in the whole recipe
• 4 g garlic, minced · 6 kcal in the whole recipe

Method

1. In a pot, combine chicken broth, grated ginger, garlic, low-sodium soy sauce, and white vinegar; bring to a boil over medium heat.

   

2. Add sweet corn kernels and shredded cooked chicken breast to the boiling broth, simmer on low heat for 5 minutes.

   

3. Mix cornstarch with 2 tablespoons of cold water, stir slurry into the soup, and cook for 2 minutes until slightly thickened.

   

4. Reduce heat to low, slowly drizzle beaten egg whites into the soup in a thin stream while stirring gently to form egg ribbons.

   

5. Remove from heat, stir in sesame oil, garnish with finely chopped green onions, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.