Authentic Chinese Chicken and Sweetcorn Soup
Chinese chicken and corn soup as good as you can get at the restaurant! This makes enough to feed ten.
Ingredients
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
Directions
Preparation:10min ›
Cook:1hour ›
Ready in:1hour10min
- 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.
- Add the corn and simmer until cooked. Shred the chicken and add to the saucepan.
- Whisk the egg whites and stir quickly into the soup until thoroughly separated and cooked. Stir in the spring onions.
- 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 and Ratings
Global Ratings:
(10)
Reviews in English (12)
Easy to make and absolutely delicious! :-) Thanks for the recipe - 06 Feb 2018
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)