This recipe is a family favourite. I often remember having Chinese Chicken & Corn soup especially of a weekend. The recipe comes from the Women’s Weekly Chinese Cooking Class cookbook (I LOVE this recipe book – I cook so many recipes from it) but the recipe below is my modification to it.
It’s a winter warmer and so easy to use leftovers from a roast chicken or buy a roast chook from Coles or Woolies.
[yumprint-recipe id=’19’]