Chicken and Corn Soup


  • 1 chicken fillet with skin
  • 1000 ml (4 1/4 cups) chicken stock
  • Dash sesame oil 
  • Dash ginger powder
  • 1 chicken stock cube
  • 1 x 375 g (13 oz) can creamed sweetcorn
  • 2 tablespoons cornflour
  • 1-2 eggs
  • Spring onions


  1. Cover chicken fillet with water and simmer until cooked.
  2. Remove chicken, cool and remove the skin. Discard skin but keep water. 
  3. Shred the chicken into long strips, but do not chop.
  4. In a pot combine chicken stock, ginger powder, sesame oil,  crumbled chicken stock cube and creamed sweetcorn.
  5. Bring to the boil.
  6. Add the shredded chicken and bring back to boil.
  7. Mix cornflour with small amount of chicken water to form a thin paste. Drizzle into the soup, mixing thoroughly.
  8. Mix in 1 or 2 eggs together with a dash of the chicken water, then drizzle it into the pot very slowly from about 15 cm above the pot.
Garnish with chopped spring onions.