Chinese chicken and corn soup

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Serves: 6

By Overmydeadbody

(3 Votes) 4


  • 1 tsp salt

  • 1 tsp sugar

  • 2 pints chicken stock (you can use water if you have none)

  • 2 handfuls chicken shredded

  • 1 tsp sesame oil

  • 2 tsp fresh ginger finely chopped

  • 1 egg whites

  • 2 tsp cornflour blended with 2 tsps water

  • 1 tbsp light soy sauce

  • 2 tbsp spring onions finely chopped

  • 1 tbsp shaoxing rice wine (or dry sherry)

  • 2 handfuls sweetcorn kernels

  • 0.5 tsp white pepper


  1. Mix the egg white and sesame oil together in a small bowl or measuring cup and set aside.
  2. Bring the stock to a boil in a large pot and add the corn. Simmer for 5 minutes, uncovered, then add the rice wine or sherry, light soy sauce, ginger, salt, pepper, sugar, and the cornstarch mixture.
  3. Bring back to a boil, then lower the heat to a simmer. Add the chicken. Immediately afterwards, slowly pour in the egg white mixture in a steady stream, stirring all the time. The egg will cook in the heat of the soup in thin strips.
  4. Mix in the spring onions and serve.

Handy Hint

I usually make this after I've done a roast chicken and used the left-overs for a chicken pie. Make stock with the carcass, scrape off any remaining meat, and make the soup!

Freezes well.

Additional Information

  • Soup

  • chinese

  • Chicken

  • Main Course

  • Starter

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

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Your comments

  • minerva2 07/11/09 21:42

    yummy thanks for this! I have been looking for another soup to make instead the usual chicken leftovers broth. This is really good and lovely if you have the cold - add a bit of garlic too! Thanks :-)

  • BitOfFun 25/07/09 15:50

    We just tried this after buying a hot chicken for lunch yesterday - it's the first time I've not just chucked lots of it out. Instead we had an easy DELICIOUS soup for lunch today, it must have cost next to nothing, and there's still some left over in case I'm too lazy to make dinner! Full marks from me.

  • Overmydeadbody 21/08/08 12:45

    Although the recipe calls for 1 egg white, I usually just use the whole egg, beaten, unless for whatever reason I have left-over egg whites form something else.

  • Overmydeadbody 21/08/08 12:44

    You can also make this with crab meat or prawns.