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Place the chicken or vegetable broth/stock, creamed corn, soy sauce, Chinese cooking wine or dry sherry (if using), minced or finely chopped ginger, minced or finely chopped garlic clove, and the cornflour / cornstarch mixture in a saucepan over high heat.

Bring the mixture to a boil. Then, turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened to bring the flavors together.

Adjust seasoning with salt to taste. Turn off the heat, and while stirring, slowly whisk in the whisked egg so it cooks in “ribbons” throughout the soup. This also helps to thicken the soup.

Add the shredded cooked chicken. Season with white pepper to taste. Stir in the chicken. Serve, garnished with the sliced scallions / shallots (if using).


Place the chicken or vegetable broth/stock, creamed corn, soy sauce, Chinese cooking wine or dry sherry (if using), minced or finely chopped ginger, minced or finely chopped garlic clove, and the cornflour / cornstarch mixture in a saucepan over high heat.

Bring the mixture to a boil. Then, turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened to bring the flavors together.

Adjust seasoning with salt to taste. Turn off the heat, and while stirring, slowly whisk in the whisked egg so it cooks in “ribbons” throughout the soup. This also helps to thicken the soup.

Add the shredded cooked chicken. Season with white pepper to taste. Stir in the chicken. Serve, garnished with the sliced scallions / shallots (if using).
