• 2 chicken breasts
  • 6 cups water
  • 1 inch ginger, peeled and sliced
  • 1 onion, cut quartered
  • 1 tbsp peppercorns
  • 3 sprig parsley
  • 1 tsp salt
  • 1 can cream style corn
  • 1 can chicken broth
  • 2 Tbsp corn flour
  • 2 Tbsp water
  • 1 egg white
  • 3 green onions, chopped tsp grated ginger
  • 1 tsp sesame oil (optional)
  • Salt and pepper


  1. Put chicken into a sauce pan add 6 cups water, pepper corns, ginger, onion, parsley, and salt.
  2. Bring to a boil in medium heat for about one hour, strain and reserve the stock keep the chicken for later use.
  3. Put reserved chicken stock, 1 can of chicken broth, cream corn, grated ginger, chopped green onion, sesame oil, salt and pepper into a large sauce pan, and bring to a boil.
  4. Mix corn flour and 2 Tbsp water to make a smooth paste.
  5. Add above mixture to the soup, stir until soup boil and thicken. Beat egg white lightly and add to the soup, stir.
  6. Remove meat from the previously cooked chicken pieces and shred finely (You will need about 1 cup shredded chicken).
  7. Add chicken to the soup, stir gently.
  8. Adjust salt and garnish with extra chopped green onion. Serve hot

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