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Chinese Velvet Chicken and Corn Soup (Yu Mi Ji Tang)


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  • 4 cups (1 L) chicken stock
  • 1 lb (450 g) ground or very finely chopped chicken
  • 1 tsp (5 ml) soy sauce, or to taste
  • 1/2 tsp (2 ml) sesame oil
  • 2-3 eggs, beaten
  • 1 can (15 oz, 225 g) cream-style corn
  • Salt and freshly ground pepper to taste


Servings 4


Step 1

Bring the chicken stock to a boil over high heat. Meanwhile, mix the ground chicken, soy sauce, and sesame oil. Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps. Bring to a boil and add the beaten eggs, stirring to combine. Add the corn and adjust the seasoning with salt and pepper. Serves 4 to 6.

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