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Chinese Recipe - Sweetcorn and Egg Chowder


  • 2 eggs
  • 2 cups creamy sweetcorn
  • 4 cups water
  • 1 spring onion
  • 2 tbsp oil
  • 1 slice ginger


  • ½ tsp wine
  • 1 ½ tsp salt
  • ½ tsp chicken essence
  • 1 tsp sugar
  • A pinch of pepper
  • 2 tbsp cornflour
  • 3 tbsp stock
  • 1 tsp sesame oil


  1. Break the eggs and separate the yolks from the whites then place in 2 separate bowls. Beat both the yolks and the whites thoroughly.
  2. Place the sweetcorn in a bowl and stir in 1 cup of water then leave aside.
  3. Wash and dice the spring onion.
  4. Heat a clean earthenware pot or stainless steel saucepan over moderate heat. Add the oil to sauté the ginger and discard. Sizzle the wine and pour in the remaining water to bring to boil. Stir in the sweetcorn mixture, then season with the salt, chicken essence, sugar and pepper. Mix cornflour with the stock and trickle into the boiling soup, stirring constantly. Add the egg yolks, then the egg whites, gradually. Scoop into serving bowls and sprinkle the sesame oil and spring onion on top. Serve hot.

Chinese Soup Recipes

Hot and Sour Soup recipe , Bird's Nest Soup w/ Mushrooms, Fish Soup with Chinese Parsley, Honey Dew Spare Rib Soup recipe , Tomato Soup with Egg Flower, Double-boiled Fish Maw and Dried Scallop Soup recipe , Chicken Feet Soup with Snow Fungus, Seaweed and Egg Soup recipe



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Last Modified: 11/28/11.