cantonese corn soup

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By C T
from Singapore

This is a warm, homey soup that's sometimes served at 8-course Chinese wedding dinners too! It's a really easy soup to make and very yummy!

prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For cantonese corn soup

  • 1 can
    creamed corn
  • 1
    chicken breast (boned and skinned)
  • 6 c
    stock
  • 1 Tbsp
    cornstarch
  • 2 Tbsp
    water
  • 2
    egg whites
  • 1 tsp
    light soy sauce
  • 1/4 tsp
    sugar
  • 1 1/2 tsp
    salt
  • 1 dash
    sesame oil
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How To Make cantonese corn soup

  • 1
    Mince chicken meat. Season with soy sauce, sugar and 1/2 teaspoon salt.
  • 2
    Beat the egg whites till fluffy, fold into minced chicken.
  • 3
    Bring stock to boil season with remaining salt and stir in the creamed corn. Cook for 5 minutes.
  • 4
    Mix the cornstarch and water together to form a paste. Slowly pour into soup to thicken.
  • 5
    Stir in the chicken mixture till soup is smooth. Cook 3-4 minutes.
  • 6
    Dish 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.
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