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Hearty Chicken Breast Soup (Chinese-Style)
Serves 2 · About 25 min
A Chinese-style soup packed with chicken breast and four kinds of vegetables, filling enough to be a meal on its own. The chicken is thinly sliced and coated in potato starch, so it stays silky and tender even when simmered. Finished with fluffy egg, ginger and a little sesame oil.
① Cut the vegetables→② Slice the chicken and coat it in starch→③ Simmer the vegetables in the soup→④ Add the chicken one piece at a time and simmer→⑤ Swirl in the egg and finish
What to buy
Meat
Vegetables
Eggs
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🥗 What makes this diet dish work
Low-calorie soups often have so little in them that they leave you unsatisfied or hungry again soon. This soup is made to be a full meal in one bowl.
- Packed with fillings, one bowl is enough: four vegetables plus chicken breast and egg, about 300 g of fillings per serving. You have to chew, so it feels like a real meal
- Skinless chicken breast: most of the fat in chicken breast is in the skin, so use it skinless
- Not dry: slicing it thinly and coating it in potato starch keeps it silky and tender even when simmered. The soup thickens slightly, so it stays hot longer
- Only 1 tsp sesame oil: added at the end for aroma
- The numbers: about 257 kcal and about 35 g protein per serving. Compared with the cream stew on this site (about 395 kcal and about 19 g protein per serving), it has fewer calories and more protein
How to make it
1
Cut the vegetables
- Cut the cabbage into 3 cm squares, and the onion into 1 cm wide wedges
- Peel the carrot and cut into thin half-moons. Cut off the base of the shimeji and pull them apart
- Cut the vegetables before the chicken (so you don’t cut vegetables on a board that touched raw chicken)
How to tell it's doneAll the vegetables are cut.
2
Slice the chicken and coat it in starch
- Holding the knife at a low angle, slice the chicken breast into 1 cm thick pieces. Cut big pieces in half
- Put the chicken, 1 pinch salt and 2 tsp sake in a plastic bag and massage, then add 1 tbsp potato starch and shake the bag to coat
- Wash your hands, knife and board with dish soap after touching raw chicken
How to tell it's doneAll the chicken has a thin coat of starch.
Be carefulDon’t touch other food with hands or tools that touched raw chicken.
3
Simmer the vegetables in the soup
- Put 600 ml water, 2 tsp chicken stock granules and 1 tsp ginger in a pot, add the carrot, onion and shimeji, and set over medium heat
- When it boils, add the cabbage and simmer for 3 min
How to tell it's doneThe carrot is soft, and the cabbage has wilted.
4
Add the chicken one piece at a time and simmer
- Add the chicken to the soup one piece at a time (if you add it all at once, it sticks together in a lump)
- Simmer over medium-low heat for 5 min. Skim off any white foam with a ladle
- Take out the thickest piece and break it in half with chopsticks to check
How to tell it's doneThe piece is white all the way through, with no pink.
Be carefulIf any pink is left, simmer 2 min more and check again.
5
Swirl in the egg and finish
- Crack the egg into a small bowl and beat well with chopsticks
- Turn the heat to medium. Pour the egg in a thin stream where the soup is bubbling, and leave it 30 sec without touching
- When the egg has set, turn off the heat and add 1 tsp soy sauce, a little pepper and 1 tsp sesame oil. Taste, and add a little salt if it’s bland
ReadyThe egg has set and floats in fluffy ribbons. Eat while hot.
Be carefulIf any egg is still runny and raw, simmer a little longer until it sets.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The chicken is tough or dryToo little starch in step 2, or it simmered too long in step 4. Coat it all over, and move on once it’s white inside.
The chicken stuck together in a lumpYou added it all at once in step 4. Add one piece at a time, separately.
The egg clouded the soup instead of turning fluffyIn step 5 you poured it where the soup wasn’t bubbling, or stirred right away. Pour it where it’s bubbling and don’t touch it for 30 sec.
It tastes blandWhen you taste in step 5, add salt a pinch at a time.
There’s too little soup and the vegetables stick outIt boiled too hard in step 3. Add 100 ml water and a little chicken stock granules, and bring back to a boil.
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