Name: Filipino-Style Chicken Corn Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 500 g chicken breast and chicken carcass pieces; 1500 ml water; 4 cloves garlic, lightly crushed; 1 small onion, quartered; 2 dried bay leaves; 1 g whole black peppercorns; 5 g salt; 30 ml cooking oil; 10 g ginger, minced; 1 small onion, finely chopped; 3 cloves garlic, minced; 8 g hibe or dried shrimp; 1 chicken broth cube, about 10 g; 425 g crushed or cream-style corn; 15 ml patis or fish sauce, plus more to taste; 0.5 g ground white pepper, optional; 2 green onions, sliced; 2 large eggs, beaten; 16 g cornstarch, about 2 Tbsp; 30 ml water, about 2 Tbsp; Chili oil, to taste; Soy sauce, to taste

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Ingredients

For the Chicken and Stock

500 g chicken breast and chicken carcass pieces
1500 ml water
4 cloves garlic, lightly crushed
1 small onion, quartered
2 dried bay leaves
1 g whole black peppercorns
5 g salt

For the Soup

30 ml cooking oil
10 g ginger, minced
1 small onion, finely chopped
3 cloves garlic, minced
8 g hibe or dried shrimp
1 chicken broth cube, about 10 g
425 g crushed or cream-style corn
15 ml patis or fish sauce, plus more to taste
0.5 g ground white pepper, optional
2 green onions, sliced
2 large eggs, beaten

For the Slurry

16 g cornstarch, about 2 Tbsp
30 ml water, about 2 Tbsp

Optional for Serving

Chili oil, to taste
Soy sauce, to taste

How to Make It

Place the chicken breast, carcass pieces, crushed garlic, quartered onion, bay leaves, peppercorns, salt, and water in a pot.
Bring to a gentle simmer. Poach the chicken for 15–25 minutes, or until it is fully cooked.
Remove the chicken and let it cool enough to handle. Shred the meat and set it aside. Strain and reserve the chicken stock.
Heat the cooking oil in a clean pot over medium heat. Add the ginger and onion, then sauté until the onion begins to soften.
Add the minced garlic and cook until fragrant. Stir in the hibe.
Add the shredded chicken and chicken broth cube. Stir briefly to combine.
Add the crushed or cream-style corn. If using whole corn kernels, crush them in a blender before adding them to the soup.
Pour in the reserved chicken stock. Season with patis and optional white pepper, then bring the soup to a gentle simmer.
Add the sliced green onions.
Slowly pour in the beaten eggs while stirring the soup gently to create egg ribbons.
Mix the cornstarch and water until completely smooth. Stir the slurry again immediately before using it.
Gradually pour the slurry into the soup while stirring. Bring it to a brief boil and cook until lightly thickened.
Taste and adjust the seasoning. Serve hot with chili oil and soy sauce on the side, if desired.

Kubo Tips

Keep the stock at a gentle simmer while cooking the chicken. A hard boil can make the broth cloudy.
Crush the corn before adding it if you want a smoother, thicker consistency.
Pour the beaten eggs slowly and avoid stirring too aggressively if you want visible egg ribbons.
Add the slurry gradually and stop once the soup reaches your preferred thickness.
Taste before adding more salt. The chicken cube, hibe, and patis already contribute saltiness.