Chinese Chicken and Sweet Corn Soup

Very easy, with a little bite due to the chillies and ginger – I often increase amounts to really get the sinuses going and warm diners up in the winter, it’s up to personal preference.  Does not lend itself to freezing, but lasts up to three days in the fridge and seems to get even better!  You may need to add a little water to dilute soup as you get to the end.

For a heartier meal, you could add some cooked rice vermicelli to the diners’ bowls before ladling in the soup.

Serves 6 [depending on size of servings]



5 cm piece ginger, peeled and finely shredded

1 – 2 red chillies, halved lengthwise, seeded and sliced very finely crosswise

4 cloves garlic, peeled and minced

1 litre home made strong chicken stock

400 g tin creamed sweet corn

400 g tin sweet corn kernels, drained

2 chicken breast fillets, trimmed of fat and sliced lengthwise into three [just for faster cooking]

6 spring onions, trimmed and finely chopped [use both white and some green parts]

2 large eggs, beaten

1 tbs soy sauce

1 tbs rice wine / mirin or dry sherry

pepper, salt



Heat stock in large saucepan to a gentle simmer. Combine shredded chillies, shredded ginger and minced garlic together, add to stock with creamed corn, and corn kernels.  Simmer on a slightly higher heat for about 5 minutes, stirring occasionally until ingredients and flavours are well combined.

Add chicken fillets.  Cook a further 15 minutes until chicken is cooked through.  Remove chicken fillets to a bowl and allow to cool a little.  Using two forks, shred into small threads or bite sized pieces, depending on preference.

Add spring onions to soup and continue to simmer for 5 minutes or so;  return chicken shreds to soup.  Stir through and bring to a light boil.Beat eggs and add soy sauce and rice wine, mirin or dry sherry for additional flavour, stir lightly to combine. 

Slowly pour the egg mixture into the soup in a very thin stream, making figure-eight patterns [ie do not pour it all in one go] and stir continuously with a fork whilst pouring.  The egg will form puffy strands and thicken the soup [in Chinese restaurants this type of soup is called ‘eggdrop soup’].

Taste and season further if required.

Serve hot in Chinese soup bowls.

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