Image of Chinese Chicken and Sweetcorn Soup

Chinese Chicken and Sweetcorn Soup

Created by SteveA

A simple but delicous Chinese chicken soup with sweetcorn.

4 people
Difficulty rating of
Prep time
20 minutes
Cook time
50 mins


  • 1 1/2 kg chicken thighs
  • 1 tblspns dark soy sauce
  • 3 tblspns light soy sauce
  • 1 large white onion
  • 8 cloves garlic
  • 1 tblspn toasted sesame oil
  • 2-3 cm square cube ginger
  • 400g tin sweetcorn (creamed if possible)
  • 200g sweetcorn (non-creamed)
  • 2 eggs

Recipe Method

Fill a large pan, or pressure cooker with water high enough to comfortably cover the chicken thighs. Add the thighs and bring this to the boil, and leave at a rolling boil for 5 minutes. After the 5 minutes are complete, remove the thighs and rinse out the pan thoroughly. Rinse the thighs. This stage removed impurities from the chicken and makes for a delicious clear stock.

Refill the pan/cooker with 2-2.5 pints (around 1 - 1.25 litres) of cold water. Add the garlic, ginger, and onion (whole, cleaned & topped).

Bring the water up to a boild, then turn down to a slow simmer for around 1.5hrs until the chicken is falling off the bone. If cooking in the pressure cooker, bring up to pressure and cook for around 30 mins on a low pressure. The chicken should be falling off the bone at this point.

Carefully remove all the bones from the chicken thighs.

Add the soy and sweetcorn then simmer till the sweetcorn is cooked, around 5 minutes.

Beat the 2 eggs gently in a bowl, then drizzle into the soup, then simmer for another 2-3 minutes.

Finally, add the sesame oil and serve.

Review 4.0 / 5 from (1) review

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Reviews and Comments

  • SarahAnderson 27/01/2013 Review Score: 4
    This is fab :-) Great if you're down with a cold, or feeling under the weather, very warming. I like the use of the non-creamed sweetcorn, added a good crunch, and would prefer more of those than the creamed next time I make it.

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