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
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Open the appInstructions
Step 1
Cut chicken thighs into 1-inch chunks, removing any excess fat.
Step 2
Mix cornstarch with 3 tbsp cold water in a small bowl until smooth.
Step 3
Heat stock in a large pot over medium-high until it boils.
Step 4
Add chicken and ginger slices. Return to a gentle boil, then reduce heat to medium-low.
Step 5
Simmer 15 minutes until chicken is cooked through but still tender.
Step 6
Stir in corn and soy sauce. Simmer 4 minutes until corn is heated through.
Step 7
Stir the cornstarch slurry to recombine, then drizzle it into the stew while stirring.
Step 8
Simmer 2 minutes, stirring constantly, until broth thickens and turns glossy.
Step 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
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