Chicken and Corn Soup (鷄茸粟米羹)

Chicken and Corn Soup (鷄茸粟米羹)

鷄茸粟米羹, or Chicken and Corn Soup, is a comforting and popular dish in Chinese cuisine. It's known for its creamy texture and delicate balance of flavors. This soup is usually made with sweet corn and tender chicken pieces, thickened to a silky consistency. It's a simple yet satisfying dish that can be enjoyed as a starter or a light meal. Here's how you can make it at home.
Course Soup
Cuisine Chinese


  • 2 cups of chicken broth
  • 1 cup of creamed corn
  • 1 chicken breast finely shredded or minced
  • 1 tablespoon cornstarch dissolved in 2 tablespoons of water
  • 1 egg lightly beaten
  • Salt to taste
  • White pepper to taste
  • 1 tablespoon sesame oil
  • Chopped green onions or cilantro for garnish


Cook the Chicken:

  • Bring a pot of water to a boil and cook the chicken breast until fully cooked. Remove the chicken, let it cool, and then shred or mince it finely.

Prepare the Soup Base:

  • In a large pot, bring the chicken broth to a boil.
  • Add the creamed corn to the broth and stir well.

Add Chicken to the Soup:

  • Add the shredded chicken to the soup. Let it simmer for a few minutes.

Thicken the Soup:

  • Slowly stir in the cornstarch mixture to thicken the soup. Keep stirring to avoid any lumps.

Add Beaten Egg:

  • Slowly pour the beaten egg into the soup in a steady stream, while continuously stirring the soup in a circular motion. This will create fine egg ribbons.

Season the Soup:

  • Season the soup with salt and white pepper to taste.

Final Touch:

  • Drizzle sesame oil over the soup and give it a gentle stir.


  • Garnish with chopped green onions or cilantro.
  • Serve the chicken and corn soup hot.

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