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Chicken and Corn Soup 1
Contributed By: Admin

Preparation time: 25 mins
Total cooking time: 20 mins
Serves 4-6

The DVD edition of
The Lord of the Rings: The Fellowship of the Ring



1kg (2lb) chicken (or chicken pieces)
2 liters (8 cups) water
2.5cm (1 in) piece green ginger
1 onion
4 peppercorns
3 sprigs parsley
1 teaspoon salt
470g can creamed corn
Salt, pepper
2 chicken stock cubes
1 teaspoon sesame oil
4 tablespoons corn flour
4 tablespoons water
2 egg whites
2 tablespoons water
5 shallots
˝ teaspoon grated green ginger
4 shallots
The base of most Chinese soups is a good chicken stock. A whole chicken can be used. Some of the meat, when cooked, can be shredded and added to the soup, the remainder used for another meal. However, chicken pieces will serve the same purpose.


1.   You will need about 1kg (2lb) of chicken pieces. Economical chicken backs give good stock. Put chicken or chicken pieces into sauce­pan, add water, pepper­corns, peeled and sliced ginger, peeled and quartered onion, parsley and salt. Bring to boil over medium heat, skim well to remove any scum; reduce heat and simmer gently, covered for one and a half hour. Remove any scum from top of stock, strain, reserve six cups of the stock.


2.  Combine in large sauce­pan the reserved chicken stock, creamed corn, crumbled stock cubes, extra ginger, chopped shallots, salt, pepper, and sesame oil, bring to boil. Mix corn flour to smooth paste with the four tablespoons of water, add to soup, stir until soup boils and thickens, reduce heat, simmer one minute.

3.   Beat egg whites and extra water lightly, add to soup in a thin stream, stirring well.

4.   Remove meat from chicken or chicken pieces, shred finely (you’ll need about one cup shredded chicken). Add chicken meat to soup, heat gently. Top with extra chopped shallots. 

5.   Serves 6.


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