Comments on: Chinese Corn Soup with Chicken (鸡蛋玉米羹)

By: Anna

Anna — Tue, 09 Jul 2024 18:57:28 +0000

In reply to Maggie Zhu. Such a fast response, thank you! The soup turn out great with minced ginger, and its crunchiness complimented the corn so well! It just just seemed not thick enough. I added more starch, next time I should use maybe even more starch, so it will be 3 tablespoons then.

By: Maggie Zhu

Maggie Zhu — Tue, 09 Jul 2024 18:38:03 +0000

In reply to Anna. I usually add one large piece of thinly sliced ginger into the broth. It will infuse the flavor and I can easily fish it out when I serve the soup. That being said, you can totally mince the ginger. It adds more flavor to the broth (which I also like) and you can also eat the ginger this way, which is very healthy.

By: Anna

Anna — Tue, 09 Jul 2024 14:42:08 +0000

Hi Maggie! I like this recipe and going to try it now, but it’s not clear to me how should I treat the ginger? Should I mince it, or cut on thin sticks, or something else?.. For now, I am going to mince it while I am waiting for your response!

By: Charlotte Meixner

Charlotte Meixner — Sat, 30 Dec 2023 18:32:16 +0000

I made this recipe now for a few times and it never disappoints. It comes together quickly and has a awesome combination of flavours. My whole family loves this recipe and I'm quite sure that this will continue to be a staple recipe cooked again and again. Thank you so much for this great recipe

By: Maggie Zhu

Maggie Zhu — Sat, 09 Sep 2023 18:09:57 +0000

In reply to KP. Love the idea of puree some of the corn and add to the soup! Yum! I can't wait to try it out myself next time :)

By: KP

KP — Fri, 08 Sep 2023 23:27:30 +0000

I make this over and over and over. It’s outstanding. I like to puree half of the corn in a blender before adding it to the soup to give the broth more color and body. Otherwise, I make it exactly as written and love it every time. Thank you! Side note: since chicken broth tastes wildly different by brand and heavily flavors this soup, my favorite chicken broth to use for this soup is “chicken bouillon powder” by Lee Kum Kee.

By: Judy Der

Judy Der — Sun, 22 Jan 2023 07:59:31 +0000

I made the corn and chicken soup as well as the chicken and broccoli recipes exactly as you wrote them, and showed them in your video. They both turned out delicious! Thank you for inspiring me to cook in a Chinese style. While my heritage is Hungarian, my daughter in law and her children have a Chinese background. So, I’m always trying to appease both sides of cultural cooking. Keep up your fabulous work! Judy Der

By: Stacey

Stacey — Fri, 20 Jan 2023 13:25:49 +0000

I make this all the time, super easy and I get it done so fast. I love it

By: Maggie Zhu

Maggie Zhu — Tue, 06 Dec 2022 15:58:43 +0000

In reply to Sonia. Hi Sonia, thanks for your thoughtful comment and the positive review! It is definitely OK to use pre-roast chicken. And if you add some dried shrimp, it will boast the flavor a lot. Adding cabbage sounds delicious and healthy. I'd love to try that out in my own kitchen the next time :)

By: Sonia

Sonia — Tue, 06 Dec 2022 03:54:47 +0000

I love this soup! I finally, with the cornstarch, have that texture I wanted to duplicate from the restaurants.
I added a ton of soaked dried shiitake and their soaking water, some sliced cabbage, and a few dried shrimp for umami like you recommend in another recipe and it is super-delicious even though I had pre-roasted instead of ground chicken. What I love most is the subtle bite of the white pepper – it is amazing how much this ingredient changes the whole experience for the better.
All your recipes are the best. They never fail to taste fantastic. Your descriptions are so clear and helpful. I am so grateful you are sharing this with us because it’s very hard to find AUTHENTIC recipes online amid the ocean of mediocre recipes. In the past I had to search and search and experiment with hit-or-miss results. Now I just stick to your blog and the search is unnecessary.