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How To Make Chinese Chicken Soup

How To Make Chinese Chicken Soup

Jeremy Pang from the School of Wok shows you how to make a delicious Chinese chicken soup. Flavoured with shitake mushrooms, cream of sweet corn and a hint of egg, this soup is authentic, light and superb. (pun not intended)


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  • 2 chicken breats
  • 3 shitake mushrooms
  • 1 cube of chicken stock
  • 1 tin cream of sweet corn
  • salt
  • 1 egg
  • 1 tbsp corn starch

Step 1: Shred the Chicken, Make the Soup Base

Open up the chicken by slicing gently through it. Slice the chicken into thin strips. Heat a bowl of water, add a cube of chicken stock. Add 3 shitake mushrooms, bring to the boil. Add 1 tin cream of sweetcorn, bring to the boil again and simmer for 20 minutes.

Step 2: Add the Chicken

Add the chicken into the boiling soup and then add a pinch of salt. Crack an egg into a small bowl and beat. Add a little corn starch in water to thicken the soup if necessary. Cook for another 10 minutes. Then add the egg slowly as you stir the soup. Pour into a bowl and serve.