Velvet Chicken & Sweet Corn Soup
Submitted by abby8
Chinese velvet chicken and sweet corn soup with egg white-marinated chicken, creamed corn, and chicken broth finished with sesame oil. Silky, comforting, and quick.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
1 hrsIf you’ve ever ordered corn soup at a Chinese restaurant and wondered how the chicken stays so impossibly tender, this is the technique: velveting.
Thin strips of chicken breast get coated in beaten egg whites and cornstarch, then gently deep-fried at a low temperature so they cook through without browning or toughening. The result is chicken with a texture so soft and silky it practically dissolves on your tongue.
That velveted chicken meets a warm, thick base of creamed corn and chicken broth seasoned with light soy sauce. A few drops of sesame oil on top fill the bowl with that toasty, nutty aroma before you even pick up your spoon.
This is Chinese comfort food at its most soothing.
Chef Tips
- Keep the oil temperature low for velveting. If the oil is too hot, the egg white coating will puff and crisp instead of staying smooth and silky.
- Marinate the chicken for the full 30 minutes so the egg white and cornstarch coating clings properly.
- Use canned creamed corn for the traditional thick, sweet texture that defines this soup.
- Serve immediately. This soup is best eaten hot, right off the stove.
Ingredients
Directions
Cut the chicken and pat dry on paper towels.
Mix with the egg-white marinade and refrigerate for 30 minutes.
Heat the oil in a saucepan or wok to between 280 and 300℉ (150℃)., no hotter.
Deep-fry the chicken strips in the oil just until they are barely tender.
They will not brown.
Heat the creamed corn along with the soup stock and light soy.
When hot add the chicken and season to taste with the salt and pepper.
Add the sesame oil drops to garnish and serve.
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