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Cantonese Chicken Corn Soup Recipe


  • 1-inch piece of fresh ginger—peeled
  • 3 cups chicken stock
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ¾ cup canned creamed corn
  • 1 oz (30g) dried rice vermicelli noodles
  • 1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water
  • ½ cup skinless rotisserie chicken breast—finely shredded
  • 1 scallion (spring onion)—thinly sliced


CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. PUT the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil.

REDUCE the heat and simmer for 3 minutes, then remove the piece of ginger. ADD the creamed corn, noodles and scallion and simmer for a further 3 minutes. STIR in the cornstarch paste and keep stirring as the soup thickens. ADD the shredded chicken breast, warm through, then serve.

Variations: Replace the chicken with shredded fresh crab, surimi or flaked canned tuna.

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