Craving comfort? Chinese Chicken Corn Soup is just the beginning! Prepare to elevate this classic with a surprisingly healthy and delicious twist, guaranteed to transform your perception of soup and salad pairings.
Health Benefits
Okay, so you're probably wondering why this Chinese Chicken Corn Salad isn't just yummy but also kinda good for ya! With just 412 calories per serving, you can enjoy this fantastic salad without completely blowing your diet!
I'm telling ya, it's guilt-free deliciousness! Plus, we're packin' in some serious veggies here. Chinese cabbage, red cabbage, and carrots—it's like a colorful health party. And, you know, these veggies help boost your immunity because they are loaded with nutrients and vitamins. Preparing this at home allows for full control of ingredients to maximize the health benefits..
Not only that, we're using shredded chicken, which is a fab source of lean protein. That helps keep you full and helps those muscles.
And don't even get me started on the sesame seeds. Not only will these add a little nutty flavor but will contribute to your daily value of fiber.
Ingredients List
Let's explore into what you'll need to whip up this awesome Chinese Chicken Corn Salad! For the Asian Dressing, gather 2 tbsp of light soy sauce – the regular works too, but not the syrupy stuff! You'll want 3 tbsp of rice vinegar (or cider vinegar if you're in a pinch), 1 tbsp of sesame oil, and 2 tbsp of grapeseed oil (or canola). Now, add 1 tsp of sugar, 1½ tsp of grated ginger, a minced garlic clove, and ½ tsp of black pepper. The dressing shares a delightful balance of savory and sweet notes, akin to what you'd find in an Asian side salad. For the salad, you'll need 4 cups of finely shredded Chinese cabbage, 1½ cups of red cabbage, and 1 cup of julienned carrots. Don't forget 2 cups of shredded chicken and ½ cup of sliced shallots or scallions. Then—
- A little bit of soy sauce, but not too much!
- Sesame seeds, because they are fun to eat!
- Shallots / scallions that smell like spring!
- Grated ginger, which adds zest to the dish!
- The crunchy noodles – they're a must!
Step-by-step Instructions
I'm excited to share how to assemble this vibrant salad, and it all starts with the dressing! Grab a jar — I love using mason jars — and combine 2 tablespoons of light soy sauce, 3 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 2 tablespoons of grapeseed oil, 1 teaspoon of sugar, 1 1/2 teaspoons of grated ginger, 1 minced garlic clove, and 1/2 teaspoon of black pepper. Seal it, shake it, and set it aside for, like, 10 minutes so the flavors get to know each other.
Next, in a large bowl, toss together 4 cups of finely shredded Chinese cabbage, 1 1/2 cups of red cabbage, 1 cup of julienned carrots, and 2 cups of shredded chicken. Add halfof those crunchy noodles — don't get too excited and use them all! Drizzle with the dressing and toss it all together.
Finally, divide everything into serving bowls, top with more crunchy noodles — yes! — and sprinkle with sesame seeds. Serve immediately and enjoy.
Expert Tips
Now that you've assembled the Chinese Chicken Corn Soup, let's immerse into some expert tips I've learned over the years to really make this dish shine! I've got quite a few, so listen up!
First, don't skip the sesame oil – toasted sesame oil, mind you; it's the dark brown one, not the pale imposter! It's a game-changer. Also, shred your cabbage finely. You want it almost slaw-like – if you like a super soft cabbage, I recommend an additional 10 minutes to soften.
Don't be afraid to double the dressing**. You'll want to drink it!
**Make a ton!
- Add the noodles last!
- Use good chicken!
- Garnish!
Lastly, prepare everything separately, especially if you're making it ahead of time– nobody likes soggy noodles! Keep your salad, dressing, and toppings in their own little containers to avoid a mushy catastrophe! You can buy crunchy fried noodles and use a brand called Chang's.
Short Recipe Version
Chinese Chicken Corn Soup
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 can (15 oz) creamed corn
- 1 can (15 oz) whole kernel corn, drained
- 2 eggs, beaten
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
- 2 green onions, thinly sliced (for garnish)
Instructions:
- In a pot, bring chicken broth to a boil.
- Add diced chicken and cook until cooked through.
- Stir in creamed corn, whole kernel corn, soy sauce, salt, and pepper.
- In a small bowl, mix cornstarch and water to create a slurry, and then add to the soup. Simmer.
- Slowly drizzle beaten eggs into the soup while stirring gently to create egg ribbons.
- Remove from heat and stir in sesame oil.
- Garnish with green onions before serving.
Nutrition Information (per serving, estimated):
- Calories: 250
- Protein: 25g
- Fat: 8g
- Carbohydrates: 20g