Corn & Chicken Thick Soup | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 35 minutes | Easy

粟米雞肉羹 (corn chicken thick soup) is a beloved Cantonese soup that combines the natural sweetness of corn with the mild flavour of chicken. This version blends the corn completely and incorporates fine chicken puree to create a smooth, flowing Level 3 consistency. It is rich in natural sugars, B vitamins and complete protein — an ideal choice for elderly residents who need both nutritional density and easy swallowing in every bowl.

Ingredients (3–4 servings)

Main:

• 2 fresh corn cobs (or 400g frozen sweet corn kernels)
• 200g chicken breast, roughly chopped
• 1 litre clear chicken stock (low sodium)
• 1 egg white, lightly beaten
• 1 teaspoon sesame oil

Seasoning:

• Salt to taste
• White pepper to taste
• 1 teaspoon cornstarch dissolved in 2 tablespoons cold water (optional, for thickening)

Method

1. If using fresh corn, strip the kernels from the cob using a sharp knife. Place kernels in a small saucepan with 300ml of the chicken stock; bring to a boil and simmer for 10 minutes until completely tender.
2. Transfer cooked corn kernels and stock to a blender; blend on high speed for 90 seconds until completely smooth.
3. Pass through a fine-mesh sieve into a clean pot, pressing the solids firmly to extract all liquid; discard corn fibre residue.
4. In a separate small pot, poach the chicken breast in water or stock for 10 minutes until fully cooked. Transfer to a blender with 100ml stock; blend to a fine smooth paste, then pass through the sieve.
5. Combine the corn liquid and chicken paste in a medium saucepan with the remaining stock. Bring to a gentle simmer over medium heat.
6. If a thicker consistency is needed, stir in the dissolved cornstarch gradually while stirring continuously; simmer for 2 minutes.
7. Season with salt, white pepper and sesame oil. Drizzle in the egg white while stirring slowly in one direction to create fine, dispersed strands throughout the soup.
8. Confirm consistency: the soup should flow continuously when a ladle is tilted. Adjust with more stock if too thick.

Texture Test

IDDSI Level 3 confirmation: When a spoon is tilted, the soup flows slowly but continuously, coating the spoon in a thin layer. No corn fibre particles are present. Egg white strands should be very fine and fully dispersed — no pieces larger than 3mm. IDDSI syringe test: 1–10ml expelled over 10 seconds.

Safety Notes

Egg white check — pour egg white slowly in a thin stream while stirring; if strands form that are larger than 3mm, pass through the sieve again before serving.

Corn fibre — sieving is mandatory. Any remaining corn fibre fragments can obstruct the airway in people with reduced swallowing function.

Stock sodium — use homemade or low-sodium commercial stock for residents with hypertension or kidney disease.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fresh corn cobs: universally available at mainstream supermarkets. Baby corn and corn kernels also at Asian grocers.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 145 kcal per serving (250ml), 14g protein, 18g carbohydrates. The combination of corn’s natural sugars and chicken’s complete amino acid profile provides sustained energy and muscle-supporting protein. Corn is a good source of lutein and zeaxanthin, which support eye health — particularly relevant for elderly residents at risk of macular degeneration.

Cultural Note

Corn chicken thick soup (粟米雞肉羹) is a standard offering on the Cantonese menu of Hong Kong restaurant chains and hospital canteens alike. Its mild, sweet character and smooth texture have made it a comfort food across generations — and the fact that its natural ingredients blend to a safe dysphagia consistency with minimal modification makes it one of the most accessible bridges between everyday Cantonese eating culture and clinical dietary requirements.