Chinese Chicken and Corn Soup

Serves 6 to 8.

Note: Fresh corn and the cobs make for a flavorful soup base. From “Adam’s Big Pot,” by Adam Liaw.

• 6 ears of corn, husks and silk removed

• 6 c. unsalted chicken stock

• 4 c. water

• 4 thick slices of fresh ginger, unpeeled

• 1 1/2 tsp. salt

• 1 tbsp. soy sauce

• 2 tbsp. Shaoxing wine (a rice cooking wine; substitute dry sherry or sake), optional

• 5 tbsp. cornstarch, mixed with 1/2 c. cold water

• 4 eggs, beaten

• 2 to 3 c. shredded cooked chicken

• 6 green onions, thinly sliced (both white and some green parts)

• 1 tbsp. sesame oil

• White pepper, to serve


Stand the corn on its end and run a sharp knife down the sides to remove the kernels. Set the kernels aside and reserve the cobs.

Bring the stock and water to a simmer in a large pot and add the cobs, ginger slices, salt, soy sauce and wine. Simmer the stock, covered, for 45 minutes, then discard the corn cobs and ginger slices.

Add the reserved kernels and simmer for a further 5 minutes. Taste the soup and adjust the seasoning, if necessary. Whisk in the cornstarch mixture while simmering the soup until it thickens to a silky consistency.

Continue simmering the soup and add the beaten eggs in a thin stream, whisking slowly but constantly. The eggs should form thin, wispy threads as they cook. Remove from the heat and stir in the chicken.

Scatter the soup with sliced onions, drizzle with sesame oil and dust with a little white pepper to serve.