Chinese sweet corn chicken soup

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  • 1 skin of chicken breast fillet
  • 1L Campbell's Chicken Broth (liquid)
  • 1 sesame oil splash
  • 1/2 teaspoon ground ginger
  • 1 cube of chicken broth
  • 375 g canned corn cream
  • 2 tablespoons of cornmeal
  • 2 eggs
  • 2 chopped chives * optional


  1. Cover the chicken fillet with water and simmer until cooked.

  2. Remove the chicken, cool and remove the skin. Discard the skin but keep the water.

  3. Shred the chicken into long strips, but do not mince it.

  4. In a saucepan, combine the chicken stock, ginger powder, sesame oil, crumbled chicken bouillon cube, and sweet corn cream.

  5. Bring to a boil.

  6. Add the shredded chicken and bring to a boil again.

  7. Mix cornmeal with a small amount of chicken water to form a thin paste. Sprinkle in the soup, mixing well.

  8. Mix 1 or 2 eggs along with a pinch of chicken water, then drizzle in the pot very slowly from about 15 cm above the pot.

  9. Garnish with chopped chives.


I use Campbell's ready-made stock.

Sesame oil is essential in my opinion.


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