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Kathy #1 - Chicken Corn Soup (Zwt - Asia)

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“My sister, Kathy, gained her Asian cooking expertise 1st-hand when she, her DH & her in-laws lived in Taiwan for a time. This is the 1st of several recipes she considers her favorites. Her source for this so tasty & easy to fix soup was "Wei-Chuan Cookbook" by Huang Su Huei.”
READY IN:
20mins
SERVES:
8
YIELD:
8 1 cup servings
UNITS:
Metric

Ingredients Nutrition

  • 113.39 g chicken breasts
  • 1 egg white
  • 1419.54 ml chicken stock
  • 473.18 ml creamed corn
  • 9.85 ml salt
  • 2.46 ml black pepper
  • 2.46 ml sesame oil
  • 59.14 ml cornstarch
  • 2 egg whites (beaten with fork)
  • 28.34 g ham (minced) (optional)

Directions

  1. Finely chop chicken breast. Mix w/1 egg white & 1/2 cup water. Set aside.
  2. Heat stock & next 5 ingredients.
  3. Add chicken mixture & bring to a boil.
  4. Add cornstarch mixed with 1/4 cup water.
  5. Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.

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