Chinese Corn Soup Recipe

Corn Soup

Serves 4


1 can corn (creamy style)

1 oz. ham

6 cups chicken stock

2 egg whites

1 chicken fillet


½ tsp salt

½ tsp sugar

1 tbsp rice wine

Dash of MSG

3 tbsp cornstarch dissolved in cold water

1 tsp rendered chicken fat


1. Remove the sinew from the chicken fillet and grind 4 times (you may mince with a knife). Add the egg whites little by little and mix.

2. Chop the ham finely.

3. Bring the chicken stock to boil in a pan, add the corn and cook for 3 to 4 minutes. Remove the scum and season with the seasoning ingredients. Pour in the cornstarch dissolved in water to thicken. Stir with a ladle adding the minced chicken fillet gradually.

4. When the chicken is cooked, drop in the rendered fat and pour in the content into a soup bowl. Drop in the shredded ham in the center of the bowl.

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