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Chinese Chicken Sweet Corn Soup

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Whenever I’m feeling a bit low, my pick me up, has always been Chinese Chicken Sweet Corn Soup and one of the first things I learned in my course.


  • 1 liter of chicken stock (I use Knorr chicken stock pot or stock cubes)
  • 4 chicken thighs on the bone
  • 2 eggs
  • 1 tin cream style sweetcorn
  • 1 tsp salt
  • 2 dashes pepper
  • 1 tsp soya sauce
  • 1 tsp sesame oil
  • 1 tsp corn starch (maizena)
  • 1 chopped spring onion
Chicken Sweet Corn Soup


  1. Boil chicken thighs in the stock till cooked.
  2. Remove, debone and shred. Return shredded chicken to pot.
  3. Add salt and sesame oil. Add sweet corn.
  4. Mix some of the soup liquid with the corn starch to thicken. In the sweet corn tin mix yolks of egg and add.
  5. Whisk the egg whites (separately).
  6. Drizzle the egg whites over the back of a fork (or through a slotted spoon) dragging over the soup.
  7. Add 1 tsp light soya sauce. Garnish with spring onion.

Prepared, tried, and tested by: Melanie Kramar‎

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