Chicken & Sweetcorn Soup

Name: Chicken & Sweetcorn Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4 to 6 servings
Cuisine: Chinese Menu
Ingredients: Chicken Breast — 1; Shaoxing Rice Wine — 4 tbsp; Creamed Corn — 425g; Chicken Stock Cube — 1; Boiling Water — 1.5l; Salt — 1 tsp; Shaoxing Rice Wine — 1 tbsp; Cornflour — 2 tbsp; Cold Water — 2 tbsp; Egg Whites — 2; Cold Water — 2 tbsp; Sesame Oil — 1 tsp; Spring Onion — 1

Chinese Chicken & Sweetcorn Soup is a true crowd-pleaser and perhaps the most beloved starter in Cantonese-style dining. Unlike clear broths, this soup is thick, velvety, and golden—offering a comforting, "hug-in-a-bowl" experience that balances delicate sweetness with savoury chicken.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 4 to 6

Notes:

Creamed corn is recommended for convenience, but whole sweetcorn can be blended in a food processor as a quick substitute.

Homemade chicken stock can be used in place of boiling water and a stock cube for a richer flavour.

Stirring the soup faster when pouring in the egg white mixture produces finer egg ribbons, whilst stirring gently creates larger, thicker egg flowers.

Mince and Marinate Chicken
Roughly chop the chicken breast and pulse in a food processor until minced, ensuring it is not overly fine. Place in a bowl and mix with Shaoxing rice wine, then set aside.

Prepare Liquid Bases
In a jug, mix the stock cube with boiling water to make the chicken stock. In a small bowl, mix the cornflour with a little cold water to create a slurry. In another bowl, lightly beat the egg whites with cold water.

Boil the Soup Base
In a large saucepan, combine the creamed corn, chicken stock, salt, and a dash of Shaoxing rice wine. Mix well, bring to a boil, and allow to bubble for a minute.

Cook the Chicken
Turn off the heat and stir in the marinated minced chicken. Use a spoon to break up any clumps, then bring back to a boil, skimming off any surface scum.

Thicken Soup
Reduce the heat to a low simmer. Gradually pour in the cornflour slurry while stirring continuously until the soup thickens to your desired consistency.

Add Egg Ribbons and Finish
Turn off the heat. Slowly pour the egg white mixture into the soup in a circular motion and stir gently to create delicate egg ribbons. Stir in the sesame oil, adjust seasoning with salt and pepper if needed, garnish with chopped spring onion, and serve.