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Hand-Shredded Chicken and Corn Soup

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 65 minsscheduleTotal: 75 minsoutdoor_grillBoiled
Allergens:warningEggswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total
01
Preparation
00:00:30
warningStay safe

Wash hands thoroughly after handling raw meat; raw meat carries bacteria and touching other ingredients without washing will cause cross-contamination.

Place half a chicken and 225g of lean pork in a bowl, add a little cornstarch to rub and wash, remove surface mucus, and rinse thoroughly with clean water.

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Watch out

Meat must be rubbed with cornstarch before washing, otherwise the surface mucus will not be completely cleaned.

Ingredients:chicken (0.5 piece)minced lean pork (225 g)corn starch
Tools:metal bowl
02
Preparation
00:00:52
warningStay safe

Keep fingers curled when mincing with a cleaver and apply stable downward pressure to avoid slipping.

Cut off the chicken wings on the cutting board, then debone the chicken breast and legs, remove skin and bones, cut the chicken and 225g lean pork into strips, and mince finely into chicken paste.

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Watch out

Cut along the joints and tendons when deboning, otherwise the meat will break apart.

Ingredients:chickenminced lean pork (225 g)
Tools:cutting boardcleaver
03
Active Cooking
00:04:06

Put the minced chicken paste in a bowl, add 1 tsp salt, 0.5 tsp sugar, 0.5 tbsp Shaoxing wine, 1 tsp cornstarch, a little water, and 1 tbsp oil, stir well with chopsticks until loose and moist.

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Watch out

Add water gradually and mix well, otherwise the meat will become dry and hard, losing its tenderness.

Ingredients:chickenSalt (1 tsp)sugar (0.5 tsp)Shaoxing wine (0.5 tbsp)corn starch (1 tsp)oil (1 tbsp)
Tools:metal bowlchopsticks
04
Active Cooking
00:05:04
warningStay safe

Boiling soup and hot wok are extremely hot; be careful of steam burns when moving or adding water.

Put chicken bones, skin, and lean pork in a wok, add 600ml water, bring to a boil, simmer for 10-15 minutes, steep for 20-30 minutes, rinse, then re-add 600ml water, a little sea salt and white pepper, bring to a boil, and simmer on low for 1 hour until fragrant.

local_fire_departmentLow heat, about 1 hour
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Watch out

Must turn to low heat after boiling, otherwise high heat will make the soup cloudy and lose its golden color.

Ingredients:chickenminced lean porkSaltwhite pepper powder
Tools:wok
05
Active Cooking
00:08:39

Strain the brewed soup through a fine mesh into a white soup plate, check that the broth is clear and golden, pour it back into the wok, and season with a little sea salt and white pepper.

local_fire_departmentMedium-low heat
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Watch out

Strain slowly to ensure all bone fragments are filtered out, otherwise the texture will be affected.

Ingredients:Saltwhite pepper powder
Tools:fine mesh strainer
06
Active Cooking
00:09:26

Open 1 can of creamed corn and pour it into the golden chicken broth in the wok, stir well with a ladle; no extra sugar is needed.

local_fire_departmentMedium-low heat
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Watch out

Canned creamed corn is naturally sweet, taste before adding more, otherwise it will mask the chicken flavor.

Ingredients:cream style corn (1 piece)
Tools:ladle
07
Active Cooking
00:10:05

Mix 2 tbsp cornstarch with cold water to make cornstarch water, when the soup is about 80% boiling, slowly pour it along the edge of the wok while stirring continuously with a ladle until thickened.

local_fire_departmentMedium-low heat
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Watch out

Cornstarch must be fully dissolved in cold water and poured along the edge gradually, otherwise it will lump.

Ingredients:corn starch (2 tbsp)
Tools:metal bowl
08
Active Cooking
00:11:34

Blanch the marinated chicken paste slowly in hot water until 7-8 cooked, strain with a mesh, then pour into the corn soup in the wok and stir well until cooked on the surface.

local_fire_departmentMedium-low heat
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Watch out

Do not overcook the chicken paste when blanching

7-8 cooked is enough, otherwise it will become tough in the soup

Tools:fine mesh strainer
09
Active Cooking
00:12:06

Add a little white pepper to the wok, pour in beaten 2 eggs, gently push to form egg flowers, turn off the heat immediately once egg flowers form, and add a little sesame oil to mix.

local_fire_departmentLow heat before turning off
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Watch out

Turn off heat or lower to minimum immediately after pouring eggs and gently stir, otherwise overcooking will make egg flowers tough and lumpy.

Ingredients:Egg (2 piece)white pepper powdersesame oil
Tools:metal bowl
10
Active Cooking
00:12:45
warningStay safe

Move steadily when serving boiling soup to avoid splashing and burns.

Ladle the freshly shredded chicken and corn soup into a wide soup plate, garnish with a little fresh cilantro on top, and serve.

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Watch out

Add cilantro according to personal preference, skip if you don't like it.

Ingredients:cilantro
Tools:soup plate

groceryAll Ingredients

chicken0.5 piece
minced lean pork225 g
cream style corn1 piece
Egg2 piece
corn starch3 tbsp
Salt1 tsp
sugar0.5 tsp
Shaoxing wine0.5 tbsp
oil1 tbsp
white pepper powder1 tsp
sesame oil1 tsp
cilantro1 piece

blenderAll Tools Needed

metal bowlcutting boardcleaverchopstickswokfine mesh strainerladlesoup plate