Chicken and Corn Soup (鷄茸粟米羹)

Chicken and Corn Soup (鷄茸粟米羹)

Ah, 鷄茸粟米羹, or Chicken and Corn Soup, is the epitome of comfort in a bowl. This creamy, delicious soup is a staple in Chinese households and restaurants alike. It's wonderfully simple yet utterly satisfying, making it a go-to dish for anyone looking for a quick and nourishing meal.
Course Soup
Cuisine Chinese


For the Soup Base:

  • 4 cups chicken broth
  • 1 cup water
  • 2 cans about 400g each of cream-style corn
  • 1 chicken breast about 200-250g


  • 1 teaspoon salt or to taste
  • 1/4 teaspoon white pepper or to taste
  • 1 tablespoon soy sauce

To Thicken:

  • 2 tablespoons cornstarch
  • 3 tablespoons water

For the Egg Drop:

  • 2 eggs beaten


  • 2 green onions finely chopped
  • A sprinkle of sesame oil optional


Prepare Chicken:

  • Boil the chicken breast in water until fully cooked. Shred it into small pieces and set aside.

Start the Soup Base:

  • In a large pot, bring the chicken broth and water to a boil. Add the cream-style corn and stir well.

Add Chicken:

  • Add the shredded chicken to the pot.


  • Add salt, white pepper, and soy sauce. Stir and taste, adjusting the seasoning if necessary.

Thicken the Soup:

  • In a separate bowl, mix cornstarch and water to form a smooth paste. Slowly pour this into the soup while stirring to avoid lumps. Continue to cook until the soup thickens.

Egg Drop:

  • Slowly drizzle the beaten eggs into the soup while stirring to create silky egg ribbons.

Final Touch:

  • Turn off the heat, and add a sprinkle of sesame oil if using.

Garnish and Serve:

  • Pour the soup into bowls and garnish with chopped green onions.

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