/ Other Soups
chicken breast (boned and skinned)
How to Make Cantonese Corn Soup
1Mince chicken meat. Season with soy sauce, sugar and 1/2 teaspoon salt.
2Beat the egg whites till fluffy, fold into minced chicken.
3Bring stock to boil season with remaining salt and stir in the creamed corn. Cook for 5 minutes.
4Mix the cornstarch and water together to form a paste. Slowly pour into soup to thicken.
5Stir in the chicken mixture till soup is smooth. Cook 3-4 minutes.
6Dish out and sprinkle a sesame oil over. Serve hot. I like to add a twist of freshly ground black pepper and a little black vinegar to my soup.
Printable Recipe Card
About Cantonese Corn Soup