One of my favourite soup. So I am going to share the recipe with you. If you do not have time to grate the corns, you can buy the creamed corn in a can and frozen corn kernels. My mom would shred the chicken if she cooks this. But as for me, I do not shred my chicken, as the preparation time will be longer.



  • · 5 whole corns
  • · 300g chicken
  • · 2 eggs
  • 150g button mushrooms
  • · Coriander
  • · Salt and pepper (to taste)
  • · 2 tsp sesame oil
  • · 2 tsp light soya sauce
  • · 3 stalks of spring onion (chopped)
  • · Fried shallots and garlic


  1. Remove the hairs from the corns, rinse with water.
  2. Grate 3 corns cobs, and with the rest of the 2 corns, slice out the kernels from the cobs.
  3. With the corn cobs, put them in a pot of water, bring them boil.
  4. While waiting, cut the chicken into small pieces.
  5. Once boiled, discard the cobs from the soup.
  6. Add in chicken, mushrooms, corn kernels, and the grated corns into the pot. Bring to boil.
  7. Beat the eggs, and pour the eggs into the soup, stir the soup while you pour them. Make sure that the soup is boiling before you add in the eggs.
  8. Add light soya sauce, sesame oil, spring onion and coriander.
  9. If you like a thick soup, use one teaspoon of corn flour, mix it in cold water, and pour it into the soup.
  10. Garnish with fried shallots and fried garlic.