Serves 6
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While the traditional Chinese chicken and corn soup is known to be comforting, it also doesn’t lack in flavour. Its fragrance will lure you in for seconds, and its light texture means it’ll never get too overwhelming. The perfect recipe for when you’re feeling under the weather!


  • 1 kg chicken (or chicken pieces)
  • 2 litre water
  • 2.5 cm piece green ginger
  • 1 onion
  • 4 peppercorns
  • 3 sprigs parsley
  • 1 tsp salt
  • 470 g can creamed corn
  • Salt and pepper to taste
  • 2 chicken stock cubes
  • 1 tsp sesame oil
  • 4 tbsps cornflour
  • 4 tbsps water
  • 2 egg whites
  • 2 tbsps water, extra
  • 2 slice ham
  • 5 shallots
  • ½ tsp grated green ginger, extra
  • 4 shallots, extra

Put chicken or chicken pieces into saucepan and add water, peppercorns, peeled and sliced ginger, peeled and quartered onion, parsley and salt. Bring to boil over medium heat and skim well to remove any scum; reduce heat and simmer gently, covered, for 1 and a half hrs. Remove any scum from top of stock, strain and reserve 6 cups of the stock.


Combine in a large saucepan the reserved chicken stock, creamed corn, crumbled stock cubes, extra ginger, chopped shallots, salt, pepper and sesame oil and bring to boil. Mix cornflour to smooth paste with the 4 tbsps of water; add to soup, stir until soup boils and thickens and then reduce heat, simmering for 1 min.


Beat egg whites and extra water lightly and add to soup in a thin stream, stirring well.


Remove meat from chicken or chicken pieces, shred finely (you’ll need about 1 cup shredded chicken). Add thinly sliced ham and chicken meat to soup, heat gently. Top with extra chopped shallots.

TIP The base of most Chinese soups is a good chicken stock; a whole chicken can be used. Some of the meat, when cooked, can be shredded and added to the soup with the remainder used for another meal. However, chicken pieces will serve the same purpose. You will need about 1 kg of chicken pieces. Economical chicken backs give good stock.

Photo: bauersyndication.com.au

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