Chinese Chicken and Corn Soup

Total Time
Prep 24 hrs
Cook 1 hr

This is an amazing soup! A little extra effort required but very worthwhile.

Ingredients Nutrition


  1. Place water, garlic, bay leaves and chicken into a large pot.
  2. Bring to the boil, simmer uncovered for 40 minutes.
  3. Skim any scum from surface as it cooks.
  4. Remove chicken and remove the meat from the bones.
  5. Discard the skin and bones.
  6. Remove bay leaves.
  7. Shred the chicken into small pieces and add back to the stock.
  8. Refrigerate the pot of chicken and stock overnight.
  9. Next day, remove all of the fat from the top of the stock and throw it away.
  10. Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
  11. Bring to boil.
  12. Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
  13. Beat eggs in a small bowl.
  14. Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
  15. Serve soup garnished with the sliced spring onion.
Most Helpful

made this a few times. It's very yummy. I always add sesame oil and sometimes a dash of soy or ginger depending on what I feel like. Sometimes I also add raw grated carrot into the bowls upon serving. I have also used it as a base for just using chicken legs or thigh fillets. thanks for posting

canthelpmyself October 26, 2008

Soup turned out very tasty! This makes a lot of stock with four liters of water so I saved some stock for later use and used two cans of cream corn and one can of whole corn. I also added some fresh grated ginger, some soy sauce, a splash of mirin and a touch of toasted sesame oil. Thanks for the recipe!

jedi master in training August 18, 2006

"I'm in heaven", is the response I received from my honey when I cooked this. We were looking for something close to the "real thing" and this is sooo... close. Awesome!!!! Thanks!

Naturalcook August 28, 2004