Chinese Chicken Sweetcorn Soup
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  • 6 cups chicken broth (1.5 liters)
  • ½ cup cooked chicken (shredded) (100g)
  • 2 cups cooked corn kernels (300g)
  • 1 tbsp Shao Hsing cooking wine
  • Salt and pepper to taste
  • 2 tbsp cornstarch + 3 tbsp water
  • 2 eggs (lightly beaten)
  • 1 tsp sesame oil
  • 1 green onion (thinly sliced)


  1. Place chicken broth in a large pot and bring it to a boil. Add shredded chicken meat and cooked corn kernels. Allow it to come back to a boil. Lower heat and let it simmer for 5 minutes.
  2. Add cooking wine, salt, and pepper to taste. Combine cornstarch with 3 tablespoon water. Pour into soup, stirring to thicken.
  3. Lower heat and slowly pour beaten egg through fork tines. Gently stir and immediately turn off heat. Drizzle sesame oil into soup.
  4. Serve in small bowls garnish with sliced green onions.



620 cal


25 g


67 g


26 g
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