Authentic Chinese chicken and sweetcorn soup

    1 hour 10 min

    I love chicken and sweetcorn soup from the Chinese and can go through bowls of the stuff so decided to give making it a go with great success! I don't buy it any more. Make a big pot of this and you're in soup heaven!


    Renfrewshire, Scotland, UK
    133 people made this

    Serves: 10 

    • 1 small whole chicken or 2 chicken quarters
    • 3L water
    • 2 chicken stock cubes
    • 1 teaspoon white pepper
    • 1 handful frozen corn
    • 4 egg whites
    • 2 spring onions, finely sliced
    • 2 tablespoons cornflour
    • 2 tablespoons sesame oil, or to taste
    • salt to taste

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

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

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    Reviews in English (12)


    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


    When I say a little water I mean just enough till the cornflour dissolves  -  13 Jan 2013


    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