Cherry & Dennis Recipes
Chicken Sweet Corn Thick Soup
雞茸粟米羹
Recipe overview
Finely shredded chicken, sweet corn and egg ribbons make a smooth, gently seasoned Hong Kong thick soup.
01
Ingredients
Main ingredients
- 300 g chicken
- 400 g sweetcorn kernels
- 2 piece egg
Seasoning
- 2 tsp salt
- 1/4 tsp white pepper
- 1 tsp sesame oil
Stock
- 1200 ml water
Slurry
- 3 tbsp cornstarch
- 80 ml water
Garnish
- 1 stalk spring onion
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- pot
- whisk
- ladle
- bowl
03
Steps
Step 1
Shred chicken
Cut chicken into fine shreds and chop lightly.
Step 2
Beat eggs
Beat eggs until whites and yolks combine.
Step 3
Mix slurry
Mix cornstarch with 80 ml water until smooth.
Step 4
Boil stock
Bring 1200 ml water to boil and add salt.
Step 5
Poach chicken
Scatter chicken into soup and cook 4 minutes.
Step 6
Add sweet corn
Add corn kernels and simmer 5 minutes.
Step 7
Skim foam
Skim surface foam with a ladle.
Step 8
Thicken soup
Restir slurry, pour slowly and stir continuously.
Step 9
Simmer until thick
Simmer 2 minutes until soup lightly coats a spoon.
Step 10
Add egg ribbons
Pour egg slowly in circles, wait 10 seconds, then stir gently.
Step 11
Finish seasoning
Add white pepper and sesame oil, taste and turn off heat.
Step 12
Garnish and serve
Ladle into bowls, add a little spring onion and serve hot.
Common mistakes
- Do not let the steamer or pan run dry; use the stated doneness cue.
Tips
Measure every ingredient before starting and follow the sequence exactly.
