Chinese Chicken and Corn Soup

Recipe by WaterMelon
READY IN: 15mins


  • 1
    (420 g) can creamed corn (14 3/4 oz)
  • 1
    chicken stock cube, crumbled
  • 1 -2
    chili, chopped (optional)
  • 1
    tablespoon cornstarch, mixed with
  • 1
    tablespoon cold water, to make a slurry
  • 3
    spring onions, chopped (scallion)
  • 100
    g cooked chicken, chopped (4 oz, leftover or from a roast etc)
  • 1
    large egg, beaten
  • sesame oil


  • Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
  • Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
  • Stir in cornstarch mixture, continue stirring until soup thickens.
  • Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
  • Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
  • Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.