Cream Of Sum Yung Gai Recipe Made Easy And Delicious

If you’re craving a rich, comforting, and flavorful soup that combines the best of Chinese cuisine with a creamy twist, look no further than this Cream of Sum Yung Gai recipe. A classic favorite in many Chinese restaurants, Sum Yung Gai is traditionally a clear chicken soup with ginger and scallions.

However, this creamy version elevates the dish with a velvety texture and a harmonious blend of spices that warm the soul. Perfect for chilly evenings or as a starter for a family dinner, this recipe is both easy to make and incredibly satisfying.

Whether you’re a seasoned home cook or a beginner, the step-by-step instructions will guide you to a delicious homemade soup that rivals your favorite takeout.

Not only does this soup offer a delicious taste experience, but it also packs a nutritious punch with lean chicken, fresh veggies, and wholesome ingredients. Plus, it’s a versatile dish that can be customized to your taste, making it an excellent addition to your recipe collection.

Why You’ll Love This Recipe

This Cream of Sum Yung Gai recipe is a delightful twist on a beloved classic, combining the traditional flavors of Chinese chicken soup with a creamy, comforting texture that feels like a warm hug in a bowl.

• Easy to prepare: With simple ingredients and clear instructions, this soup is perfect for cooks of all skill levels.
• Nutritious: Packed with lean protein and fresh vegetables, it’s a healthful comfort food.
• Versatile: Customize it with your favorite veggies or add a spicy kick for more flavor.
• Family-friendly: Mild enough for kids but flavorful enough to impress guests.
• Great for leftovers: This soup tastes even better the next day!

Ingredients

• 2 cups cooked shredded chicken breast (preferably boiled or rotisserie-style)
• 4 cups chicken broth (low sodium recommended)
• 1 cup whole milk or heavy cream for creaminess
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 scallions, thinly sliced (separate white and green parts)
• 1 small carrot, julienned or thinly sliced
• 1/2 cup baby corn, sliced
• 1/2 cup water chestnuts, sliced (optional for crunch)
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
• Salt and white pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Equipment

• Large saucepan or pot
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Small bowl (for cornstarch slurry)
• Serving bowls

Instructions

1. Prepare the ingredients: Shred the cooked chicken breast into bite-sized pieces. Mince the garlic, grate the ginger, and slice the scallions, carrots, baby corn, and water chestnuts if using.
2. Heat the oil: In a large saucepan, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and the white parts of the scallions. Sauté for 1-2 minutes until fragrant but not browned.
3. Add the vegetables: Toss in the carrots, baby corn, and water chestnuts. Stir and cook for another 2-3 minutes to soften slightly.
4. Pour in broth and milk: Slowly add the chicken broth and milk (or cream) to the pot. Stir gently to combine all ingredients.
5. Season the soup: Add the soy sauce, sesame oil, salt, and white pepper to taste. Bring the soup to a gentle simmer.
6. Thicken the soup: Stir the cornstarch slurry and slowly pour it into the simmering soup while stirring continuously. This will thicken the soup to a creamy consistency.
7. Add the chicken: Stir in the shredded chicken and allow it to heat through for 3-4 minutes. Ensure the soup is hot but do not let it boil vigorously to avoid curdling the milk.
8. Final touches: Sprinkle the green parts of the scallions and fresh cilantro or parsley on top.
9. Serve immediately: Ladle the soup into bowls and enjoy while warm.

Tips & Variations

For an extra kick, add a pinch of chili flakes or a splash of chili oil just before serving.

If you prefer a dairy-free version, substitute the whole milk or cream with coconut milk or almond milk for a subtle nutty flavor. For added texture, toss in sliced mushrooms or bok choy.

You can also swap the chicken broth for vegetable broth to make this soup vegetarian-friendly — simply replace the chicken with tofu or tempeh.

To deepen the flavor, try roasting the garlic and ginger before adding them to the soup. Another great tip is to prepare the soup a day ahead; the flavors meld beautifully overnight, making leftovers even more delicious.

Nutrition Facts

Serving Suggestions

This creamy Sum Yung Gai soup is perfect when served with steamed jasmine rice or simple fried rice to soak up the flavorful broth. For a light meal, pair it with an Asian-inspired salad or vegetable stir-fry.

For a heartier option, serve alongside spring rolls or dumplings — a great combination for a complete meal. If you love bread, a crusty baguette or garlic bread also works wonderfully to balance the creaminess.

For more delicious Asian-inspired recipes, check out our Black Bean Sauce Recipe Vegetarian: Easy & Delicious Guide or the comforting Authentic Vegetarian Hot and Sour Soup Recipe Made Easy. If you want a quick snack to accompany your soup, explore our Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Conclusion

Cream of Sum Yung Gai is a beautifully comforting soup that brings a creamy richness to the classic Chinese chicken broth, making it a perfect dish for any occasion. It’s easy to prepare, nutritious, and adaptable to your personal taste preferences.

Whether you’re cooking for family, hosting friends, or simply craving a warm bowl of goodness, this recipe delivers on all fronts.

With its delicate balance of fresh ingredients and savory flavors, this soup is sure to become a staple in your kitchen. Don’t hesitate to experiment with the variations and enjoy the process of creating a homemade meal that’s both satisfying and soul-warming.

Happy cooking!

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