Authentic Chinese Chicken and Sweetcorn Soup

    1 hour 10 minutes

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

    11 people made this

    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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    Reviews in English (11)


    You simply give them a quick whisk with a fork and stir into the soup till seperated,are you sure you used only the whites? They shouldn't have floated to the top? And the cornflour,just add a little water to couple tsp and stir in,if you need more,add more,i don't understand why you think the instructions were poor,i've simply reiterated what i've stated in my instructions?  -  13 Jan 2013  (Review from Allrecipes UK & Ireland)


    When I say a little water I mean just enough till the cornflour dissolves  -  13 Jan 2013  (Review from Allrecipes UK & Ireland)


    Great! Tasted very nice, although next time I'll just be using chicken breasts without skin as I am no good at separating chickens after being cooked.  -  10 Aug 2013  (Review from Allrecipes UK & Ireland)

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