Chicken and Sweetcorn Soup

I’m knackered – no energy and multiple mouth ulcers – one photo you’ll be spared from this week. Soup.

The recipe is from the very useful Classic Chinese Cookbook by Yan Kit. I’m in no position to comment how Classic it is, but everything is well explained and the recipes pay attention to small things. The Chicken and Sweetcorn Soup is a good mixture of convenience and grading up – bit like buying a pizza base. The extra love comes in the chicken but could be skipped.


Mince 400gm of free range chicken thighs -you can use a processer but a cleaver works out the rage. Mix in a pinch of salt and pepper; and 2tbs of sherry (out of Shaoshing wine). Sprinkle 2tsp Cornflour and stir in 6tbs water – 1tbs a time. Leave for 15 minutes and then mix in 2 tsp each of sesame and corn oil.


A can each of condensed cream chicken soup,creamed corn,and sweetcorn kernels – drained. Instead of the canned sweetcorn I used corn on the cob – slicing the kernel off with a paring knife. Gently heat the condensed soup mixing in 3 tins of water. When heated and mixed well, add the corn and creamed corn. Stir it in and bring to a low simmer.


Add a ladle of the soup to the chicken, mix and add it to the soup. Bring it slowly to the boil and then simmer for a minute.


Two eggs lightly beaten with a pinch of salt . I used to try and create a raging vortex but it’s just as effective to pour the eggs in a thin stream, over the back of a fork, circling the soup. Turn off the heat and put the lid on.

Left to sit for a minute and then served.

I liked it but it could have been richer and a tin less of water might have done that. Didn’t make me feel much better, so popped down to the Herdies for a pint which did.