Ching-He Huang's 20-Minute Chicken and Sweet Corn Soup Is 'Substantial but Still Light'

"It really does tick all the boxes," says the cookbook author of this soup filled with wonton noodles, stir-fried chicken, corn and egg

Ching-He Huang gives wonton wrappers brand-new life in her 20-minute soup.

"One day, I fancied egg noodles but I didn’t have any," says the author of the cookbook Wok for Less. "I had some wonton egg wrappers that I didn’t want to waste, so I cut them into triangles and threw them in the soup and hey, presto!"

“The wonton wrappers are like a comforting pasta, which makes the soup more substantial but still light," she adds.

The finished dish, filled with stir-fried chicken, corn and egg, is "chunky but super quick and easy to make," Huang says. "It really does tick all the boxes."

Related: Chipotle Brought Back This Protein After ‘Three Times More Requests’ Than Any Other Menu Item

Ching-He Huang’s Chicken and Sweet Corn Soup with Wonton Noodles

1 Tbsp. canola or rapeseed oil

1 (1-in.) piece fresh ginger, grated

10 oz. chicken breast tenders (about 4 tenders), chopped

1 tsp. Shaoxing rice wine or dry sherry

1 qt. vegetable or chicken stock

1 (15.25-oz.) can sweet whole kernel corn, drained

1 Tbsp. lower-sodium soy sauce

1 tsp. toasted sesame oil

1 tsp. chicken bouillon powder

⅛ tsp. ground white pepper

⅓ cup tap water

3 Tbsp. cornstarch

1 large egg, lightly beaten

4 wonton wrappers, cut in half diagonally

2 scallions, sliced

1. Heat a wok or large skillet over medium until lightly smoking; add oil, and swirl to coat. Add ginger and stir for just 1 second. Add chicken; stir-fry for 1 minute. Add rice wine, and then stock; bring to a simmer. Stir in corn, soy sauce, sesame oil, bouillon and pepper; bring to a boil over medium high.

2. Whisk together water and cornstarch in a small bowl to make a slurry. Gradually stir slurry into soup, stirring constantly, and cook until thickened, 1 minute.

3. Stir soup constantly in a circular whirlpool motion, and gently drizzle the beaten egg over the swirling soup to form ribbons. Stir in wonton pieces; cook until softened, about 30 seconds. Divide among bowls; top with scallions. Serve immediately.

Serves: 4
Active time: 20 minutes
Total time: 20 minutes

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