Chicken Sweetcorn Soup

Labels: { , , }

A very healthy, popular Chinese soup. Easy to prepare and tastes fantastic!

  • 100 g Chicken breast
  • 3 cup Water
  • 1 tsp Chicken bouillon
  • 1 tsp Ginger root
  • 120 g Sweetcorns, canned
  • 1/2 tsp Salt
  • 1/4 tsp White pepper powder
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 1 Egg
  • 1/4 tsp Salt
  • Pinch of white pepper powder
  • 1/2 tbsp Cornstarch
  • 1/2 tbsp Water
  • 1 tsp Oil, cooked
  1. Rinse the chicken breast well with cold water and pat it dry with paper towel. Finely chop chicken breast and place them in a bowl. Add in the marinade and mix well. Roughly chop the sweetcorns and lightly beat the egg.
  2. Place 3 cups of water and chicken bouillon in a deep pot. Bring it to a boil. Add in minced ginger root and chopped sweetcorns. Cook over medium heat for 3 minutes. Add in the marinated chicken and stir until cooked, about 2 minutes. Season the soup with salt and pepper. Blend the cornstarch and water until smooth. Slowly pour into the soup, stirring constantly until thickened。 Add in the beaten egg and stir until egg swirl through the soup. Remove from heat.


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Add to Google


Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Join Us

skip to top

skip to top