Chinese Chicken and Corn Soup

This dish has been around since the early-20th century in China and the mid-20th century in the US. I just learned of its existence recently from reading the book, “The Seventh Daughter” by Cecilia Chiang. She founded the famous Mandarin Restaurant in San Francisco (1961 – 2006). The original version uses canned creamed corn. Cecilia used fresh corn, which is what I did. Also unique to her version is diced ham in addition to the chicken, but I decided to leave that out. The soup also has beaten egg that is drizzled in at the end just like egg drop soup.

The canned creamed corn was imported to China from the U.S. in the early 20th century. According to cookbook author Grace Young, eating an American canned good was considered a luxury since it was previously impossible to get.

Cecilia makes this using her “Delicious Chicken Broth” which she makes with a chicken with head and feet on. When the broth is done, she makes it again using another chicken with head and feet on in the already made broth so it’s a double broth of sorts. I used regular chicken broth with the addition of Better than Bouillon.

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