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Chinese Chicken and Corn Soup

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“From BBC Good Food. Quick and simple, low in fat too!”

Ingredients Nutrition

  • 1 (420 g) can creamed corn (14 3/4 oz)
  • 1 chicken stock cube, crumbled
  • 1 teaspoon Chinese five spice powder
  • 1 -2 chili, chopped (optional)
  • 1 tablespoon cornstarch, mixed with
  • 1 tablespoon cold water, to make a slurry
  • 3 spring onions, chopped (scallion)
  • 100 g cooked chicken, chopped (4 oz, leftover or from a roast etc)
  • 1 large egg, beaten
  • sesame oil


  1. Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
  2. Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
  3. Stir in cornstarch mixture, continue stirring until soup thickens.
  4. Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
  5. Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
  6. Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.

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