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Recipe: Chicken and Sweetcorn Soup

Creamed corn is an important ingredient in this soup. It makes a perfect starter as it can be made ahead of time, refrigerated and warmed up. Remember to add the egg prior to serving the soup and not before.


4oz minced chicken
2 tsp Wing Yip Light Soya Sauce
1 tbsp Wing Yip Shaohsing Style Wine
2 tsp cornflour
4 tbsp cold water
1 tbsp Wing Yip Sesame Oil
1 tbsp peanut oil
1 tsp grated root ginger
1 ltr chicken stock
15oz cream style corn
8oz corn kernals
2 Eggs
1 Chopped spring onion - for garnish

Cooking Method

Mix minced chicken with soy, rice wine, cornflower, water, sesame oil and seasoning in a large bowl.
Serves 2

Heat pot and fry ginger in peanut oil.

Add stock, creamed corn and corn kernals, bring to the boil and lower heat.

Spoon a ladleful of hot soup into the chicken mixture and stir until it forms a smooth paste, pour this into the pot containing the soup.

Slowly bring to the boil and simmer for 3 minutes.

Pour a stream of beaten egg into the soup  and garnish with chopped spring onion.