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

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.

By: Maggie Zhu

Maggie Zhu — Mon, 05 Dec 2022 15:00:51 +0000

In reply to Lynn. Happy to hear you enjoyed the soup and thanks for leaving a positive review! This is one of my favorite dishes :)

By: Lynn

Lynn — Mon, 05 Dec 2022 12:33:13 +0000

This tasted delicious! I love trying your recipes because you make it easy to try.

By: MAC

MAC — Fri, 25 Nov 2022 23:29:28 +0000

Made this for dinner tonight, along with potstickers and Asian appetizers. Very mild taste but also very comforting soup. Will keep the recipe and next time, I will not put 2Tbsp of cornstarch with the meat! But it was fine and I still had to add cornstarch to thicken the broth.

By: Maggie Zhu

Maggie Zhu — Thu, 03 Nov 2022 17:36:25 +0000

In reply to Philip.

I think I did the math wrong. Their instruction says 1 teaspoon bouillon per 8 oz. Somehow I used a calculation per 4 oz….
It should be 1 heaping tablespoon per 4 cups of water.
When I make the soup using the bouillon I never measure it and I usually use a pretty big scoop. But I think it’s safer to follow the instruction (1 1/2 tablespoons bouillon per 4 cups water), and you can always add more at the end if needed.
Sorry about the mistake and thanks for bringing this to my attention. I have updated my post to reflect the change.