Recipe of the day: Chicken Corn Soup


  • Chicken 1 kg (boiled and de-boned)
  • Chicken stock 3 glass
  • Cream of corn 1 tin
  • White pepper 1 tsp, powdered
  • Corn flour 3 tbsp (dissolved in 3/4 cup stock)
  • Sugar 1 tsp
  • Egg whites 2 (beaten)
  • White flour with chicken bouillon cube 1 tbsp (dissolved in 1/4 cup stock)
  • Salt to taste
  • Chinese salt 1/4 tsp
  • Sesame seed oil few drops
  • Oil 2 tbsp

Cooking Directions

  1. In a large pan bring the chicken stock and cream of corn to a boil.
  2. When it comes to a rolling boil, add while flour mixture, sugar, white pepper, salt, Chinese salt and chicken pieces, stir to mix and pour in the oil.
  3. Bring to a boil again.
  4. Now gradually add in corn flour mixture while stirring slowly in one direction.
  5. Cook till the soup thickens. Remove pan from heat.
  6. Now gradually add in beaten egg whites while stirring to form strings.
  7. Drizzle in sesame seed oil in the end.
  8. Serve hot with soya sauce, vinegar and hot sauce.