Authentic Chinese Chicken and Sweetcorn Soup

Authentic Chinese Chicken and Sweetcorn Soup


6 people made this

Chinese chicken and corn soup as good as you can get at the restaurant! This makes enough to feed ten.


Serves: 10 

  • 1 small whole chicken
  • 12 cups (3 litres) water
  • 2 chicken stock cubes
  • 1 teaspoon white pepper
  • 1 handful frozen corn
  • 4 egg whites
  • 2 spring onions, thinly sliced
  • 2 tablespoons cornflour
  • 2 tablespoons sesame oil, or to taste
  • salt, to taste

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Put chicken in a large saucepan, cover with water and simmer 1 hour or until cooked. Remove chicken then stir in the stock cubes and white pepper.
  2. Add the corn and simmer until cooked. Shred the chicken and add to the saucepan.
  3. Whisk the egg whites and stir quickly into the soup until thoroughly separated and cooked. Stir in the spring onions.
  4. Mix the cornflour with a little water and stir into the soup until it thickens. Add sesame oil and salt to taste.

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