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Creamed Corn and Chicken Soup from China


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Creamed Corn and Chicken Soup from ChinaThis is a delicious famous soup from the town of Shantung in the north of China, with a smooth texture and delicate flavor.

Ingredients:  6 servings

For the chicken

2 chicken legs about 500 g., skin removed

1 small onion cut to 4

2 parsley stems

2 cm. piece ginger, peeled, thinly sliced

4 white pepper corns


For the soup

1 garlic clove, crushed

2 cm. piece of fresh ginger, peeled, sliced, crushed

1 tablespoon vegetable oil

1 can creamed corn (400 g.) (See note below)

1 tablespoon sesame oil

1 tablespoon soy sauce

2 teaspoons sugar

3 tablespoons custard powder (see note below)

2 tablespoons water

2 eggs mixed with 1 tablespoon water

4 spring onions, white and green part thinly sliced

Salt and freshly ground white pepper


To prepare chicken

1. Place over heat with water to cover and bring to the boil.  Simmer for one second.  Drain and discard water (this step to remove scum).

2. Place chicken legs in a clean pan with the onion, parsley stems, sliced ginger, pepper corns, salt, and about 6 cups water. 

3. Place pan over heat and bring to the boil, simmer for 40 to 45 minutes or till chicken legs are tender.

4. Drain legs and discard aromatics.  You should end up with 4 cups stock.

5. Separate meat from bones of chicken and separate by hand to very small shreds.

To prepare soup

1. Heat the 1 tablespoon vegetable oil in a pan over medium heat and add the crushed ginger and garlic and fry for few seconds.

2. Add the 4 cups of stock, the chicken meat, creamed corn, sesame oil, soy sauce, and sugar and bring mixture to the boil.

3. Mix custard with water and add to the simmering soup stirring and simmering for few seconds till the soup thickens. 

4. Beat eggs slightly and pour in a thin stream over soup while soup is simmering over medium heat stirring vigorously with a wooden spoon. 

5. Remove from heat and place in a bowl.  Garnish with sliced spring onions and serve hot.


Creamed corn:  If not available then place whole corn kernels in food processor and pulse with 3 tablespoons cream till

pieces are size of lentils.


CustardCustard thickens the soup and adds a yellow color.  Cornflour may be used instead.

© 2005 Cooking Courses Marlene Matar