Dongbei Chicken & Corn Stew
A warming Northeast Chinese stew with tender chicken, sweet corn, and silky broth finished with a cornstarch slurry. Ready in under an hour with minimal prep.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lb chicken thighs, boneless and skinless
- 2 cups fresh corn kernels (or frozen)
- 5 cups chicken stock
- 2 tbsp ginger, sliced
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1 pinch salt and white pepper to taste
Instructions
- 1
Cut chicken thighs into 1-inch chunks, removing any excess fat.
- 2
Mix cornstarch with 3 tbsp cold water in a small bowl until smooth.
- 3
Heat stock in a large pot over medium-high until it boils.
- 4
Add chicken and ginger slices. Return to a gentle boil, then reduce heat to medium-low.
- 5
Simmer 15 minutes until chicken is cooked through but still tender.
- 6
Stir in corn and soy sauce. Simmer 4 minutes until corn is heated through.
- 7
Stir the cornstarch slurry to recombine, then drizzle it into the stew while stirring.
- 8
Simmer 2 minutes, stirring constantly, until broth thickens and turns glossy.
- 9
Season with salt and white pepper to taste. Serve hot.
Tools you’ll need
- large pot (4-5 quart)
- small bowl
- wooden spoon
- measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
