About this recipe: 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!
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