Sunday, 17 September 2017

Chinese Chicken and Corn Soup

Fresh sweetcorn is in season and so cheap to buy, and after a trip to the Farmer's market I decided to use some of it in a soup, as it is still cool enough at night to enjoy soup. I found this wonderful recipe by Lorraine@Not Quite Nigella, which is originally her Mother's recipe and who is also a great cook of Chinese food. I was pleasantly surprised at how quick and simple this is to make, the secret being to have all of the ingredients prepared prior to starting to cook.

It also reminded me of the first time my son, Matthew brought home a cooked dish from school when he had to study a semester of home economics, and it was the most delicious Chinese Chicken and Corn Soup. I remember I made a huge fuss of the soup, hoping to encourage future cooking activities and we ate it for dinner that evening.  I'm not sure where that recipe is now, but this one is delicious. Thanks Lorraine.

I like to add a couple of extra drops of sesame oil to my bowl and another sprinkling of white pepper and garnish the bowls with finely chopped spring onions.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4-6


6 cups chicken stock (preferably homemade from scratch if you have time)
4 tablespoons cornflour mixed with 4 tablespoons of cold water
180g/6oz. raw chicken breast, very thinly sliced or extra for a more substantial dinner
1 teaspoon cornflour
1/2 teaspoon salt
1/2 teaspoon sugar
210g/7 oz. tin of creamed corn
210g fresh corn kernels off the cob, or 210g/7 oz can of corn kernels, drained
1 egg, beaten
1 teaspoon salt (or to taste)
1 teaspoon sugar (or to taste)
A few drops of sesame oil and ground white pepper to season


  1.  Mix the sliced chicken with 1 teaspoon of cornflour, and 1/2 teaspoon salt and 1/2 teaspoon sugar and set aside. Heat the chicken stock and bring it to the boil, and then turn down to a simmer.
  2. When the stock is simmering, add the cornflour and water mixture and mix it in. The cornflour mixture will need to be mixed again before adding as cornflour settles and thickens at the bottom. Stir the stock and then add the creamed corn, the fresh corn kernels and the chicken mixture in small portions so that it doesn't clump up. Stir for a minute or two and the chicken should just about be cooked. It doesn't take long.
  3. Add the beaten egg to the stock in a thin trickle while stirring. Season with equal proportions of salt and sugar. I added 1 teaspoon of each but taste it and add more if needed. 
  4. Drizzle with sesame oil and white pepper just before serving.
  5. Garnish with finely sliced spring onions
I also realised after making this and serving up and trying to take a good photo that I need to buy some proper Chinese serving bowls and spoons. Added to the list for next time!

Best wishes



  1. Thank you this looks delicious. I will try it this weekend with crusty bread. I am compiling a cookbook so I have a good spread of recipes to use seasonal produce. I enjoy reading your posts and have tried a few previous recipes. Cheers

    1. Great to hear from you Bernie and thanks so much. This is a reminder for me to make this soup again as well. It is so important isn't it to base our cooking on seasonal produce. Pauline.


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