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Gay Lim Sook Mi Gai Tong

Chicken velvet sweetcorn soup – Chicken velvet is the name given to a purée made from chicken meat usually breast meat and egg white.

Chicken velvet & sweetcorn soup

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
A variation of the chicken sweetcorn soup you get in Chinese restaurants.
I found this recipe in a book ages ago and can't for the life of me remember the title of the book. I do remember that the velvet in the name, comes from the purée made from chicken meat and egg white.
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  • 1 Large Chicken Thigh Boneless, *breast optional
  • 1/2 tsp Salt
  • 2 Egg Whites Beaten till frothy
  • 1.25 L Chicken Stock I usually cook my chicken thigh in salt and use this water as my base
  • 1 1/2 Tbsp cornflour - heaped Cornstarch
  • 250 g Sweet Corn Tin - Creamed
  • 1 tsp Sesame Oil
  • 2 Tbsp Chinese Rice wine or dry sherry


Chicken Stock

  • Boil a chicken carcass, in some salt water - This liquid will be your stock
  • Keep the water you cook the thighs or breasts for this recipe and it becomes the base for the soup

Chicken Velvet

  • Chop the cooked chicken very finely until it is almost a paste
  • Place in a large bowl, add the salt & 2 tablespoons water & mix well to combine
  • Fold in egg whites

Sweetcorn Soup

  • Put the chicken stock into a large saucepan & bring to the boil
  • Combine the cornflour & 1 tablespoon of cold water in a small bowl to make a smooth paste. Add this to the pan with sweetcorn
  • Bring back to the boil and cook until thickened, about 1 minute
  • Stir in the sesame oil, rice wine & chicken velvet.
  • Reduce heat to low, stir well & simmer for 2-3 minutes.
  • Serve immediately