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Ingredients
Chinese Chicken & Corn Soup
- 4 cups chicken or vegetable stock
- 2 x 420g cans creamed corn
- 2 teaspoons soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, crushed
- 2 teaspoons cornflour, mixed with a little water
- salt and white pepper, to taste
- 2 eggs, whisked
- 2 cups cooked chicken, shredded
- 2 spring onions, sliced, for garnish
Method
Chinese Chicken & Corn soup
- Place stock, creamed corn, soy sauce, mirin, ginger, garlic, and cornflour mixture into a large saucepan.
- Bring to the boil, then simmer for 5 minutes.
- Turn off the heat and season with a little salt and white pepper.
- Slowly whisk in the eggs. Ribbons will form in the mixture.
- Add in the chicken and heat through.
- Serve garnished with spring onions.
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