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Cantonese corn & chicken soup


  • Finely chop the chicken until finely minced. Then put in a bowl and mix with 2-3 tspn each soy and cornflour until well combined. 
  • Heat a little oil in a wok (or deep non-stick pan) and seal the chicken all over, continually stirring and mashing with a wooden spoon as you do so. 
  • Add the stock and creamed sweetcorn. Stir and bring to the boil. Then turn the heat down and simmer quite rapidly for about 5-10 mins. 
  • Combine 1 tspn cornflour with 2 tbsp cold water. Then whisk into the soup. Remove from the heat and add the egg, continually whisking. Taste for seasoning. 
  • Serve the soup in individual bowls with a sprinkling of spring onion on top and a bottle of soy on the side.


  • 150 gm skinless chicken tenderloins (or breasts)
  • soy sauce
  • 3-4 tspn cornflour
  • vegetable oil
  • 2 cups chicken stock
  • 320 gm canned creamed sweetcorn
  • 1 egg, lightly beaten
  • 2 spring (green) onions, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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