Chinese Chicken & Corn Soup

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"Please note all measurements are in Australian Standard. "
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120 mins 0 servings yields 6
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Original recipe yields 0 servings



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  1. Place chicken in a large pan, add water, peppercorns, ginger, onion and parsley. Bring to boil, reduce heat and simmer covered for 1 1/2 hours. Skim to remove any scum. Strain and reserve 6 cups stock. Remove meat from chicken, shred finely. You will need about 1 1/2 cups finely shredded meat for the soup, reserve the rest for another meal.
  2. Combine chicken stock, corn, stock cubes, extra ginger, shallots and sesame oil in a large pan, bring to the boil. Combine cornflour with 4 tablespoons cold water and add to soup, stirring until it has boiled and thickened, about a minute.
  3. Lightly beat egg whites with 2 tablespoons of water and add to soup in a thin stream, stirring well.
  4. Add ham and shredded chicken to soup and heat thorugh gently.
  5. Serve garnished with spring onions and pass soy sauce separtely, for a dash of flavour (if desired).