Chinese Chicken and Corn Soup

    1 hour

    This chicken and corn soup is a mainstay at Chinese banquets. The chicken is lightly fried before adding to the soup.

    4 people made this

    Serves: 4 

    • 200g chicken breast, sliced
    • 2 egg whites, beaten
    • 2 tablespoons cornflour
    • pinch salt
    • 3 cups oil, for deep frying
    • 1 (420g) tin creamed corn
    • 3 cups chicken stock
    • 1 tablespoon soy sauce
    • salt and white pepper, to taste
    • sesame oil, to garnish

    Preparation:15min  ›  Cook:15min  ›  Extra time:30min marinating  ›  Ready in:1hour 

    1. Mix the egg whites, cornflour and pinch salt and marinate the chicken in this for 1/2 hour. Heat the oil in a wok or deep fryer to medium. Fry the chicken until just tender but not brown.
    2. In a saucepan combine the creamed corn, chicken stock and soy sauce. When hot add the chicken and season with salt and white pepper if needed. Serve and garnish each bowl with a few drops of sesame oil.

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