Sum Yung Gai is a classic Cantonese soup known for its delicate flavors and soothing qualities. This Cream Of Sum Yung Gai recipe takes that traditional broth to a new level by adding a rich, creamy twist that enhances the natural taste of the chicken and fresh ingredients. It’s a comforting dish that’s perfect for any season and easy enough to make at home.
We love how this soup combines simplicity with depth, using everyday ingredients to create something truly special. Whether you’re craving a light starter or a hearty bowl to warm you up, this recipe delivers. Let’s dive into making a creamy, flavorful take on Sum Yung Gai that will quickly become a favorite in your kitchen.
Ingredients
To create our delicious Cream Of Sum Yung Gai, we carefully select fresh and vibrant ingredients that combine to deliver a rich and comforting experience. Below are the essential components categorized for easy preparation.
Main Ingredients
- 1 lb boneless chicken breast, thinly sliced
- 6 cups chicken broth, preferably homemade or low sodium for depth of flavor
- 1 cup fresh mushrooms, sliced (shiitake or button mushrooms work well)
- 1 cup fresh spinach or bok choy, chopped
- 1 cup evaporated milk or half-and-half for a creamy texture
- 2 tbsp cornstarch mixed with 3 tbsp cold water (slurry for thickening)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp vegetable oil
Seasonings and Spices
| Ingredient | Quantity | Role |
|---|---|---|
| Salt | 1 tsp (adjust to taste) | Enhances overall flavor |
| White pepper | 1/2 tsp | Adds mild heat and aroma |
| Soy sauce | 1 tbsp | Provides savory umami |
| Sesame oil | 1 tsp | Adds nutty fragrance |
| Ginger (fresh, grated) | 1 tsp | Brightens the base flavor |
Garnishes and Toppings
- Chopped green onions for a fresh crunch and color contrast
- Crispy fried shallots to introduce a delightful texture
- Fresh cilantro leaves for an herbal note
- A few drops of chili oil (optional) to enhance heat and complexity
Using quality chicken broth and fresh vegetables ensures our Cream Of Sum Yung Gai remains true to its comforting and flavorful roots while presenting a luxuriously creamy twist.
Equipment Needed
To craft our flavorful Cream Of Sum Yung Gai soup perfectly, having the right kitchen tools is essential. Each piece of equipment plays a key role in ensuring our soup achieves that rich, creamy texture and delicate balance of flavors.
Essential Equipment List
- Large Soup Pot or Stockpot
We need a sturdy, heavy-bottomed pot with a capacity of at least 4-6 quarts. This allows even heat distribution for gently simmering the chicken and melding flavors without burning or sticking.
- Sharp Chef’s Knife
For precise cutting of the boneless chicken breast, fresh mushrooms, and aromatics like ginger. A well-sharpened knife ensures clean cuts, which helps the ingredients cook evenly.
- Cutting Board
Use a large and stable cutting board for handling raw chicken and vegetables safely and efficiently.
- Measuring Cups and Spoons
Accurate measurement of chicken broth, evaporated milk, and seasonings such as soy sauce and white pepper is vital to maintain the soup’s perfect taste.
- Wooden Spoon or Silicone Spatula
Ideal for stirring the soup gently during simmering without scratching your pot’s surface.
- Fine Mesh Strainer (Optional)
Helpful if you want to strain the broth for a smoother texture before adding creaminess.
- Ladle
For serving the Cream Of Sum Yung Gai soup elegantly.
- Mixing Bowls
For prepping ingredients separately before adding to the pot, keeping everything organized.
| Equipment | Purpose | Recommended Features |
|---|---|---|
| Soup Pot | Simmering soup and combining ingredients | Heavy-bottomed, 4-6 quarts capacity |
| Chef’s Knife | Chopping chicken, vegetables, and aromatics | Sharp, comfortable grip |
| Cutting Board | Safe and organized preparation area | Large and non-slip |
| Measuring Tools | Precise measuring of liquids and seasonings | Standard measuring cup and spoons |
| Wooden Spoon | Stirring to avoid scratching pot | Heat resistant |
| Fine Mesh Strainer | Optional filtering of broth for smooth texture | Durable mesh |
| Ladle | Serving the finished soup | Deep bowl for easy pouring |
| Mixing Bowls | Ingredient prep and organization | Various sizes |
Summary
With these essential tools in place, we can proceed confidently to prepare our rich and comforting Cream Of Sum Yung Gai. Equipped properly, we ensure every step from chopping to simmering enhances the soup’s delicate flavors and creamy texture—making this recipe approachable and enjoyable for us all.
Prep Work
To start our Cream Of Sum Yung Gai recipe, careful preparation of each ingredient lays the foundation for a rich and flavorful soup. Let’s focus on preparing the chicken, chopping the vegetables and herbs, and making the stock or broth to achieve the perfect balance of taste and texture.
Preparing the Chicken
- Begin by selecting boneless, skinless chicken breast for a tender and lean base.
- Rinse the chicken under cold water and pat dry with paper towels.
- Slice the chicken breast thinly against the grain; this ensures the meat stays tender when cooked.
- For even cooking, try to keep slices uniform, about 1/4 inch thick.
- To enhance flavor and tenderness, marinate the chicken slices for 10 minutes with:
- 1 teaspoon soy sauce
- 1/2 teaspoon white pepper
- 1 teaspoon cornstarch
- Toss the slices gently to coat and set aside.
Chopping Vegetables and Herbs
- Use a sharp chef’s knife and a stable cutting board for clean and safe cuts.
- Clean and slice fresh mushrooms such as shiitake or button mushrooms into 1/4-inch thick pieces.
- Wash and dry spinach or bok choy thoroughly. Chop bok choy into bite-sized pieces if used; spinach can be left whole.
- Mince fresh ginger into thin strips or finely grated to infuse the soup with warmth.
- Chop garnishes finely and set aside separately:
- Green onions: thin slices
- Fresh cilantro: rough chop
- Crispy fried shallots: ready to sprinkle
| Ingredient | Preparation | Size/Quantity |
|---|---|---|
| Mushrooms | Clean and slice | 1/4 inch slices |
| Spinach or Bok Choy | Wash and chop (if bok choy) | Bite-sized pieces |
| Ginger | Mince or grate | 1 tablespoon |
| Green Onions | Thinly slice | 2 stalks |
| Fresh Cilantro | Rough chop | 2 tablespoons |
| Crispy Fried Shallots | Use as garnish | 1 tablespoon |
Making the Stock or Broth
- Use a large soup pot to maximize flavor extraction.
- For the creamiest broth, start with 4 cups of high-quality chicken broth—preferably homemade or low-sodium store-bought.
- If making stock from scratch, simmer chicken bones, ginger slices, and a small onion in 6 cups of water for 1-2 hours for deep flavor.
- Strain the broth through a fine mesh strainer to remove solids for a smooth texture.
- Return broth to the pot and keep warm over low heat as we prepare the other components.
This thorough prep work ensures our Cream Of Sum Yung Gai brings together silky creaminess with fresh and tender ingredients, delivering a vibrant and comforting soup experience.
Directions
Follow these detailed steps to craft our Cream Of Sum Yung Gai, ensuring every bite bursts with rich, creamy flavor and vibrant freshness.
Making the Creamy Base
- Heat 1 tablespoon of sesame oil in a large soup pot over medium heat until shimmering.
- Add 1 tablespoon of freshly grated ginger and sauté for 1 minute to release its aromatic oils.
- Pour in 4 cups of high-quality chicken broth and bring it to a gentle simmer.
- Slowly stir in 1 cup of evaporated milk or half-and-half to create the signature creamy texture.
- Keep stirring occasionally and maintain low heat to avoid curdling. This silky base is the heart of our Cream Of Sum Yung Gai.
Cooking the Chicken and Vegetables
- Add the thinly sliced marinated chicken breast to the creamy base. Stir gently to separate pieces.
- Cook the chicken until it turns opaque and tender, about 5-6 minutes.
- Incorporate 1 cup of chopped fresh mushrooms and 1 cup of spinach or bok choy.
- Continue cooking for 3-4 minutes until the vegetables soften but remain vibrant.
- Use a wooden spoon to gently stir avoiding breaking the chicken slices for perfect texture.
Combining Ingredients and Simmering
- Blend all ingredients together thoroughly to marry the flavors.
- Reduce heat to low and allow the soup to simmer for 8-10 minutes.
- Stir occasionally to prevent settling and promote even heat distribution.
- The simmering melds the creamy broth with the chicken and vegetables, enhancing depth and richness.
Final Seasoning Adjustments
Adjust according to taste before serving:
| Seasoning | Quantity | Purpose |
|---|---|---|
| Salt | ½ to 1 teaspoon | Enhances overall flavor balance |
| White Pepper | ¼ teaspoon | Adds subtle heat and peppery aroma |
| Soy Sauce | 1 tablespoon | Deepens umami and color |
| Sesame Oil | ½ teaspoon (optional) | Boosts nutty aroma for finishing |
- Taste the soup gently and add seasonings incrementally.
- Garnish with chopped green onions, fried shallots, and fresh cilantro.
- Optionally drizzle with chili oil for a spicy kick.
This precise seasoning step ensures our Cream Of Sum Yung Gai delivers a perfect harmonious flavor profile every time.
Serving Suggestions
To fully enjoy our Cream of Sum Yung Gai, thoughtful serving enhances the meal’s overall appeal and complements the rich creamy flavors.
- Serve hot in deep bowls to retain warmth and showcase its inviting texture. The steaming bowl will highlight the aroma of ginger and sesame oil.
- Garnish each serving with freshly chopped green onions and cilantro for vibrant color and fresh herbal notes. Add a sprinkle of crispy fried shallots for an added crunch contrast.
- Offer small dishes of chili oil or white pepper on the side. These condiments allow guests to customize the soup’s spice level according to their preference.
- Pair your soup with simple sides that complement rather than overpower:
- Steamed jasmine rice or fragrant sticky rice balances the creamy broth.
- A light cucumber salad with rice vinegar can refresh the palate between sips.
- Steamed or stir-fried bok choy seasoned lightly with garlic and soy creates a harmonious veggie side.
- To enhance presentation, use elegant soup spoons and bowls with a wide rim. This encourages slower sipping and appreciation of the complex flavors.
Serving Temperature and Portion Size
| Aspect | Recommendation |
|---|---|
| Serving Temperature | 140°F – 160°F (60°C – 71°C) |
| Portion Size | 1.5 to 2 cups per person (360-480ml) |
Maintaining the soup within this temperature range preserves the creamy texture and ensures each spoonful delights with warmth and richness.
Final Tips
“The perfect Cream of Sum Yung Gai experience comes from balancing its silky creaminess with fresh and crisp garnishes alongside complementary sides.”
Let’s enjoy this modern take on a classic Cantonese dish with confidence and style by following these serving suggestions that elevate its comforting qualities.
Make-Ahead and Storage Tips
To enjoy our Cream Of Sum Yung Gai soup with maximum convenience and flavor, proper make-ahead and storage methods are essential. Here’s how we can prepare, store, and reheat this delicious dish while preserving its creamy texture and vibrant flavors.
Make-Ahead Preparation
- Cook the soup completely but stop just before adding delicate garnishes like green onions, cilantro, and crispy fried shallots. This ensures they stay fresh and crisp when serving.
- Cool the soup rapidly by placing the pot in an ice bath or dividing the soup into smaller containers to speed up cooling.
- Store the soup in airtight containers to prevent absorption of fridge odors and maintain flavor integrity.
Storage Guidelines
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration | Up to 3 days | Cool to room temperature before refrigerating. |
| Freezing | Up to 2 months | Use freezer-safe containers; separate garnishes. |
| Room Temperature | No more than 2 hours | For safety and freshness, avoid longer storage. |
- Avoid freezing with fresh spinach or bok choy already mixed in as they can become mushy; add these fresh after reheating.
- Evaporated milk or half-and-half can sometimes separate when frozen; stir thoroughly when reheating to restore creaminess.
Reheating Instructions
- Gently reheat the soup over medium-low heat in a saucepan, stirring occasionally to prevent curdling.
- Avoid boiling the soup to preserve its smooth, creamy texture and the natural flavors of chicken and mushrooms.
- Once warmed, add fresh garnishes such as chopped green onions, cilantro, and crispy fried shallots to restore the soup’s vibrant presentation.
- If desired, finish with a drizzle of chili oil or a sprinkle of white pepper for a freshly seasoned touch.
“Proper handling of our Cream Of Sum Yung Gai ensures every bowl tastes as comforting and creamy as when it was first made.”
With these tips, we can confidently prepare the soup in advance and enjoy it any day without compromising on quality or taste.
Conclusion
Cream Of Sum Yung Gai offers a delicious way to enjoy a classic Cantonese soup with a creamy twist. Its rich texture and balanced flavors make it a comforting dish perfect for any occasion. With simple ingredients and straightforward steps, it’s easy to prepare at home and customize to your taste.
By following the recipe and tips, we can bring a touch of authentic yet modern Asian cuisine to our tables. Whether served as a light meal or a starter, this soup promises warmth and satisfaction in every bowl. Let’s keep exploring and savoring dishes that blend tradition with innovation.
Frequently Asked Questions
What is Cream Of Sum Yung Gai soup?
Cream Of Sum Yung Gai is a creamy, modern twist on traditional Cantonese chicken soup. It features a rich, creamy broth made with chicken, fresh vegetables, and evaporated milk or half-and-half, blending delicate flavors with comforting texture.
What ingredients are needed to make this soup?
Key ingredients include boneless chicken breast, chicken broth, fresh mushrooms, spinach or bok choy, evaporated milk or half-and-half, ginger, soy sauce, sesame oil, salt, white pepper, and garnishes like green onions and cilantro.
How do I prepare the chicken for this soup?
Use boneless, skinless chicken breast. Marinate it for flavor, then slice thinly to ensure tenderness and quick cooking within the creamy broth.
What kitchen tools are essential for making this recipe?
You’ll need a large soup pot, a sharp chef’s knife, a stable cutting board, measuring cups and spoons, and a wooden spoon. A fine mesh strainer is optional for a smoother broth.
Can I make this soup ahead of time?
Yes, prepare and cook the soup completely but add fresh garnishes only before serving. Store the soup in airtight containers in the refrigerator or freezer and reheat gently to preserve creaminess.
How should I serve Cream Of Sum Yung Gai?
Serve hot in deep bowls, garnished with green onions, cilantro, and crispy fried shallots. Offer chili oil or white pepper on the side and pair with steamed jasmine rice or light salads.
How do I store leftovers and reheat the soup?
Store leftovers in airtight containers in the fridge for up to 3 days or freeze for longer. Reheat gently over low heat to maintain texture, then add fresh garnishes just before serving.
Is this soup suitable for all seasons?
Yes, its warm, creamy texture makes it comforting in cold weather, while its fresh, light ingredients ensure it’s enjoyable year-round.