Chinese chicken and Sweetcorn Soup





1/2 tin creamed sweetcorn

1 egg

1 chicken breast

1tbsp cornflour with a small splash of cold water

Rice wine (gluten free for Celiac)

Soy sauce or gluten free tamari

Sesame oil

White pepper

Chicken stock ¾ pint

Fresh chilli (opt)

Fresh coriander to garnish (opt)



Mix 3/4 pint chicken stock

Whisk egg in bowl and set aside

Chop chicken finely size of sweetcorn kernels


Put stock in wok and add 1/2 tin creamed sweetcorn

Add chicken

Mix cornflour and water

Add drop rice wine, drop sesame oil, salt and pepper to taste.

Add cornflour and water to thicken

Whisk in half egg to enhance thickness.Cook on medium heat for few minutes until chicken cooked through.

Season to taste with soy sauce, rice wine, sesame oil and white pepper.

serve into small bowls I like to use chinese bowls which are really quite cheap from

Chinese supermarkets or online

Garnish with chilli and coriander.




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