Chinese Sweet Corn Soup with Chicken and Dried Scallops
Naturally sweet and tasty, this Chinese sweet corn soup with dried scallops helps to improve the appetite, strengthen the kidneys and balance the digestive system.
I love corn however they’re cooked – grilled, boiled, roasted, steamed, baked, fried, you name it.. they all taste delicious. Maybe it’s the happy yellow colour (yellow is one of my favourite colours) or the juicy sweetness when I chomp on the corns.
There are only four ingredients for this soup. Sweet corn, chicken, dried scallops and dried red dates. Use fresh sweet corn on the cob and not the frozen or canned type for this recipe. You may also add fresh Chinese yam if you wish.
Dried scallops are considered a delicacy and expensive but they add an umami flavor to any soup that you add them in. I usually save them for certain soups such as this. An added benefit is you’ll only have to use minimal salt (if at all) if you have dried scallops in the soup.
In Traditional Chinese medicine, they are believed to strengthen the kidneys, balance urination and help the body to recover from long-term illnesses. Read more about it here.
If you have any leftovers of this soup, don’t toss it away! It is so sweet you can use it as a stock. Refrigerate and use the soup in your stir-fry vegetables in place of water.
How to choose the best sweet corn?
In Singapore, an ear of bi-colored corn costs almost triple the price of a yellow corn. However, sometimes in the yellow corn section, I do come across corn with some white kernels but it’s not often you’ll see them. If you can find corn with yellow and white kernels, go for it. Cook the sweet corn as soon as possible after you buy them. The longer it’s kept, the less sweet it will be.
Pick those with plump and shiny kernels without any dimples. If it looks wrinkled, it’s an indication that the corn is old and won’t be as juicy and sweet. More information on choosing an ear of corn can be found here.
If you love sweet corn, try my other Chinese Sweet Corn Soup recipe too.
- 1.5 liter water or enough to immerse all ingredients
- 350 chicken drumstick (chopped into smaller pieces or leave whole)
- 2 corn on the cob, cut into small sized sections
- 6 - 8 dried scallops (depending on size) - soaked till soften and reserve soaking water
- 6 dried red dates
- Salt to taste
- Blanch chicken in a pot of boiling water. Remove, rinse with cold water and set aside.
- Place all ingredients in a soup pot including the soaking water for the dried scallops and bring to a boil. Then simmer over low heat for 2 hours. Season with salt to taste.