Chinese chicken and sweetcorn soup

Chinese chicken and sweetcorn soup


20 people made this

About this recipe: A delicious soup that's also super-easy to make. Chicken is simmered with sherry, salt, egg whites, creamed style corn and soy sauce, before being garnished with crumbled bacon.

William Anatooskin

Serves: 6 

  • 225g skinless, boneless chicken breast meat, finely chopped or pulsed in a food processor
  • 1 tablespoon sherry
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1 (375g) tin creamed style corn
  • 1 litre chicken stock
  • 2 teaspoons soy sauce
  • 4 tablespoons water
  • 2 tablespoons cornflour
  • 4 rashers streaky bacon, cooked until crisp and crumbled

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Mix together with sherry, salt and egg whites in a large mixing bowl. Add creamed style corn and mix well to blend.
  2. Preheat a large frying pan to medium high. Add chicken stock and soy sauce; bring to the boil. Add chicken mixture and return to the boil. Reduce heat. Simmer for 3 minutes, stirring frequently to prevent burning.
  3. In a cup, mix together water and cornflour until well blended. Add cornflour mixture to simmering soup, stirring constantly. Cook for an additional 2 minutes; soup will thicken slightly. Garnish with crumbled bacon.

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