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Chinese Chicken and Corn Soup in a soup tureen.

Chinese Chicken and Corn Soup

Shredded chicken meat, crunchy corn kernels, and chicken broth make up this easy Chinese Chicken and Corn Soup. A must try when fresh corn is in season.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Chinese
Servings: 6
Calories: 145kcal
Author: Linda Ooi


  • 6 cups chicken broth (1.5 liters)
  • ½ cup cooked chicken (shredded) (100g)
  • 2 cups cooked corn kernels (300g)
  • 1 tbsp Shao Hsing cooking wine
  • Salt and pepper to taste
  • 2 tbsp cornstarch + 3 tbsp water
  • 2 eggs (lightly beaten)
  • 1 tsp sesame oil
  • 1 green onion (thinly sliced)


  • Place chicken broth in a large pot and bring it to a boil. Add shredded chicken meat and cooked corn kernels. Allow it to come back to a boil. Lower heat and let it simmer for 5 minutes.
  • Add cooking wine, salt, and pepper to taste. Combine cornstarch with 3 tablespoon water. Pour into soup, stirring to thicken.
  • Lower heat and slowly pour beaten egg through fork tines. Gently stir and immediately turn off heat. Drizzle sesame oil into soup.
    Chinese Chicken and Corn Soup-8
  • Serve in small bowls garnish with sliced green onions.


Calories: 145kcal
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