Ziangs: How to make Chinese Takeaway Chicken and sweetcorn soup

Buy me and my mum a drink if you like? or even better, if your budget could stretch, South Korean? Our paypal is [e-mail]
Check out our merchandise for sale: teespring.com/...
We now have a small selection of products to buy that the takeaways use, visit our online shop, link here,
If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
This has been requested by a few of you guys and because its quick and easy we thought we'd get it done now rather than later :)
This really is easy, not difficult at all, if you can boil water you can cook this!
Here are links to products we recommend and that we use in our videos
Amazon Affiliates
Wok, good all round non-stick: amzn.to/2AYRo5Y
Pre-Seasoned Cast Iron wok: amzn.to/2HtsgtU
High end wok we use at home: amzn.to/2WaLWG7
Kind of wok that a takeaway would use flat base: amzn.to/2AXT3Jc
Kind of wok that a takeaway would use round base (this is what most takeaways use): amzn.to/2RZqBQY
Best kind of cooking utensil for use with non-stick woks: amzn.to/2CAnbtZ
Best kind of cooking utensils for use with an iron woks (used in takeaways): amzn.to/2CB5SZP
Small clever (we use a lot): amzn.to/2CKz5BV
Large meat clever (the ones all takeaways use): amzn.to/2CyCDHc
Meat clever we love (personal use): amzn.to11/2CDX31h
Heavy duty wood chopping board: amzn.to/2ASUV5J
Small rice cooker 0.8 litres: amzn.to/2AVv5OG
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must): amzn.to/2HxTe3M
Non-stick sauce pot for making pastes: amzn.to/2HxTrUC
Pot for making batches for sauces: amzn.to/2AXYCr8
Plastic takeaway containers so you can pot them up like a real takeaway: amzn.to/2W5tsqA
Foil takeaway containers so you can pot them up like a real takeaway: amzn.to/2U8mQpt
Bamboo handle spider skimmer for taking things out of hot water or oil: amzn.to/2DrTeOA
Laser Thermometer: amzn.to/2CEl48H

[@ZiangsFoodWorkshop]

You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ

[@janinedevilliers510]

Fantastic, easy, and quick recipe. I made your recipe tonight, April 2023, and it was delicious. I can't believe how easy it was. It was always a soup I bought when I was feeling sick with flu.😅 Now I can make it myself. 😄 Thank you and your mum. 🤩🥣👍

[@ZiangsFoodWorkshop]

Awesome 😎

[@chrisphammond]

This recipe works 100% dont worry about stock or creamed corn the water works fine. This tasted identical to the Chinese takeaway round the corner. This was so quick and easy I wont be buying again! Thank you so much for the video

[@ZiangsFoodWorkshop]

Thank you 😊😊😊

[@spazkong]

I've had a request for this as I used to be very good at it. Your channel is really helpful and so very entertaining. These days, I get a bit fussy about the prices in takeaways but, I have come to realise through watching you, just how much work, preparation and skill actually goes in to making good Chinese food. There are two really good places in this town among ten in a radius of about 1.5 miles. Really great and hopefully I shall obtain your book as a festive gift for a loved family. Thanks again

[@ZiangsFoodWorkshop]

Thank you for that comment, was really nice to read :)

[@casswoof1569]

So I have been making my own version of chicken and corn soup for some years now. Just made this and I will not go back to doing it as I was before! Kids loved it ! Thanks to the both of u!

[@ZiangsFoodWorkshop]

No worries, so glad this worked out for You!

[@janhughes7786]

Tried a couple of recipes and they are fantastic and way superior to the local takeaway. Looking forward to putting in an order online. Thank you lovely people XX

[@ZiangsFoodWorkshop]

Brilliant :)

[@georgeherd1311]

Just seemed too easy - I was suspicious. Added a clove of crushed garlic in with chicken - and used homemade chicken stock - as I had some - otherwise stuck to the recipe - and just wow! Had son and wife slurping this up. Amazing

[@ZiangsFoodWorkshop]

Amazing! So glad it worked but try it as we have done it and it will be like a standard takeaway one :)

[@Martinwhynot]

It doesnt need anything else, there's enough flavour there.

[@LeighWinspear]

Fantastic. I have just cooked it and we devoured the lot, so I instantly made another batch and we polished that off aswell. We used chives instead of spring onions, as we have those in the garden. I also added a little more salt to our taste. Wow. Got yerself another subscriber.........

[@ZiangsFoodWorkshop]

Fantastic!

[@LeighWinspear]

@@ZiangsFoodWorkshop Can you link any more soup recipes. Were into our soups at the mo.......Cheers.

[@jedediahgold5610]

You just made our evening. Made fried rice with this for the first time and couldn’t get over how easy and how tasty it was. Thank you!

[@ZiangsFoodWorkshop]

So glad we could help :)

[@ZiangsFoodWorkshop]

Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx

[@PepperPhoenix]

I'm sick today (worst cold I've had in years) and really didn't fancy much for dinner. While procrastinating I browsed through your channel and ended up being inspired by this video to make egg drop soup. Light and nutritious, it was just what I needed. It was nowhere near authentic, and to be honest, I can't tell you if it was nice or not as I couldnt taste a thing. Even the most intense flavours are like stewed knitting right now, but even so, it really hit the spot. I actually feel a little better. Chicken and sweetcorn is one of my favourites so I'll give this a go soon, but I'd also live to see a recipe for egg drop from you at some point ;) Have a good one. X

[@ZiangsFoodWorkshop]

I hate have a cold, nothing worse than not being able to taste your food. Hope you get better soon :)

[@1BeatleManiac]

Just made this, my first time ever making any kind of soup, so simple and a foolproof recipe and instructions. Can't believe how awesome and authentic it tastes. Had a bowl for lunch, to sample it haha. The rest is for starters tonight before some of your other dishes. Thank you so much for the video, love it!

[@ZiangsFoodWorkshop]

Really glad we could help!

[@ZiangsFoodWorkshop]

Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx

[@PepperPhoenix]

I had no idea this was so simple. I’m eating soup from a takeaway right now. I love it. That light, sweet, savoury taste and thick texture. It’s comfort in a bowl, or plastic tub in this case. I also find it very nice when I’m ill. I’m grabbing the ingredients tomorrow and having a go myself. Wait…apparently I’ve commented on this before. Damn my poor memory!

[@cheyennethompson964]

So I just made this and OMG!!!!! This is absolutely amazing! Tastes so good!

[@ffion4278]

My favourite soup I always order it but I’m trying to save these days so this recipe was a life saver. I’m shocked this was so simple to make now I’m mad at myself that I never learned how to make it before.

[@ZiangsFoodWorkshop]

Glad we could help :)

[@mrspenn1611]

Fantastic, many thanks to you and your Mum, I've subscribed

[@ZiangsFoodWorkshop]

You are welcome and thanks :)

[@highrollergaming8764]

So happy to find your channel. I’ve been trying to find easy to follow recipes for Asian style cuisines. Thanks so much to you and your mum for sharing with us. From a happy guy in New Zealand 👍🏽

[@ZiangsFoodWorkshop]

Nice to see some from new Zealand, we think you're the 1st 😊😊😊😊😊

[@nialdean]

Ty, love this soup, tried your recipe tonight, it was delicious and very easy so thanks a million!!

[@ZiangsFoodWorkshop]

Glad you liked it 😊

[@Martinwhynot]

I made this tonight. (took the recipe from your WONDERFUL book!). Stunning...as expected! Thank you!

[@ZiangsFoodWorkshop]

brilliant glad you like the book :) you've been with us since near the start so really happy you enjoy it :)

[@kdog3980]

Just made this for the first time - can't believe how easy it is. It's not quite right but I'm sure with practice I'll get it down! Best regards to you and your mum 😊

[@ZiangsFoodWorkshop]

😊😊😊😂😊

[@tommurphy4094]

I was another one concerned that just using water would make the soup bland, so the first 2 or 3 times I made this I used homemade chicken stock instead and it was delicious, but recently I followed your recipe to the letter & used water. Incredible! I was blown away by how tasty it was & surprised that I preferred it to using stock. Couple of days ago I didn't have any chicken in, so used mushrooms - it was still brilliant. Thanks for the recipe!

[@ZiangsFoodWorkshop]

That’s the thing with cooking, people like to complicate things to make it “better” but especially with Chinese cooking often simple gets amazing results

[@clivegreenwood4003]

You and your mum are the best, I just made this soup for the first time...fantastic 😋

[@ZiangsFoodWorkshop]

Thank you 😊

[@stevensimons.soss1]

Just made your chicken and sweetcorn soup it was amazing thank you

[@ZiangsFoodWorkshop]

😊😊😊

[@xxxkinel5796]

Ive watched all of your videos and i dont think you say how long to cook the boiled chicken for or how to prepare it Any chance you could tell us thanks

[@ZiangsFoodWorkshop]

i can make a video on it, and i think i you just boil it til its done in one of my videos lol

[@Kelly-nl9ni]

Youre mum is gorgeous and youre both great to watch. Sending this recipe to my son. We have a bloke here in Australia called the one pot chef who's just as cheery as you. Thanks so much for sharing :)

[@ZiangsFoodWorkshop]

Ill try to check him out :) and thank you so much for your kind words :)

[@MrPoontanger]

I made this, I substituted the chicken for cornflakes and all other ingredients for just milk. Everyone loved it, some put sugar on top. Thank you for sharing!

[@ZiangsFoodWorkshop]

Nice

[@tricksterboy9702]

Thanks for the chance, love this channel, thanks guys 👍🏻

[@ZiangsFoodWorkshop]

Chance?

[@gillianhenderson5910]

So glad I found you both absolutely Amazing cooking lives thank you so much lv you both x❤️🦋🙏

[@ZiangsFoodWorkshop]

😊😊😊😊👍

[@johns4962]

I just made it according to recipe and it is fantastic, I wont be buying from local takeaway ever again. Thank you 👍

[@ZiangsFoodWorkshop]

Brilliant 😊😊😊

[@sherrynravenscroft6306]

Ive just made this for the first time not a bad effort but a bit like glue! Less starch nextime! Lol love your channel ive learnt loads and made my fave chicken green pepper in black bean sause brilliant thank you!

[@ZiangsFoodWorkshop]

awesome, and yes it can go like glue, it why we say add a small amount at a time as it can turn very quickly :)

[@savmcmanus4077]

I always find cheap eggs have a fishy smell and taste, I googled it once and some egg producers feed the chickens something called fishmeal, because it's cheaper, and this aroma comes through in the eggs!

[@wahidaparkar7151]

Even sometimes when you cooking the chicken then i can smell like fish.

[@MD-kc8wc]

Do you need to put the whole egg in? Thanks

[@ZiangsFoodWorkshop]

No 😊

[@MD-kc8wc]

@@ZiangsFoodWorkshop thanks for the reply

[@SirBenJamin_]

You two make a great team! .. your mother is hilarious. Looking forward to those pancake rolls!

[@ZiangsFoodWorkshop]

wforl haha thats been moved up, hopefully to around number 20 now 😊 amd mum is mental 😂😂😂

[@SirBenJamin_]

Ah right, so if I comment about the pancakes, they'll keep getting moved up?

[@SirBenJamin_]

Can't wait for the pancakes buddy

[@SirBenJamin_]

Any eta on the pancakes?

[@ZiangsFoodWorkshop]

wforl lol no, we've had 2 other people message asking for it to 😊

[@thetattooedcurrygeezer1802]

2 questions 1. Do you put the water in cold or already boiled ? 2. Is the chicken raw or did you velvet it first ? Thanks. I’m doing some Chinese stuff in my chanel after getting inspiration from you 2 legends. I always mention you 🙌🏻

[@ZiangsFoodWorkshop]

The chicken is pre poached and the water is cold 😊

[@thetattooedcurrygeezer1802]

@@ZiangsFoodWorkshop thank you 🍺🍺

[@carlgray6764]

Thanks you guys ! ... i like it with prawns and seafood sticks ... quality.

[@ZiangsFoodWorkshop]

😊😊😊

[@steveshanyaski5076]

Amazing guys thanks. Can I ask - the hydrated chicken you use a lot in recipes - is it something you make, or buy processed? Where can I buy from?

[@ZiangsFoodWorkshop]

Most takeaways will buy it in pre cooked it's normally 70% 30% water, hence why it's so soft, back in the day they used to come in raw and we've done s prep video on it that will be out this Friday. But you need to find the water pumped chicken

[@joyjoystudiostamil]

Chinish chicken and way of preparation is good and delicious

[@anthonywilliams9733]

Great recipe had a go and it's amazing bit how would I make a larger batch to server maybe 6

[@ZiangsFoodWorkshop]

Just multiple the ingredients :)

[@multiturnbull]

What a bunch of dbags your teachers must’ve been! Awesome recipe have tried it and is amazing thanks again team your videos are truly amazing and an absolute inspiration to me! 👌👌👍👍 x

[@daleaxe1030]

Got my book today great thanks

[@ZiangsFoodWorkshop]

Fantastic!

[@dilipkhednah]

Looks really good, just asking is there a replacement for msg, because i never heard of it, someone said soy sauce was a good replace.

[@ZiangsFoodWorkshop]

Not really it’s like is there a replacement for salt

[@chizzy1961]

fantastic soup and the family love it-i use potato starch-why does my soup go very thin as it cools??

[@ZiangsFoodWorkshop]

This happens to every soup

[@danielmead5193]

Can’t see how you don’t have more subscribers your videos are amazing..

[@ZiangsFoodWorkshop]

Thanks, we are a new channel, only been uploading since Jan this year, but recently our subscribers have rocketed! its unbelievable and we are so grateful for it

[@lennyverne4948]

Can I ask why you use cornstarch in this,because in your other dishes you use potato starch . . .BTW looks amazing

[@ZiangsFoodWorkshop]

I meant to say potato starch, hadn't noticed my mistake until you pointed it out, ether one is fine though, doesn't affect taste, just corn starch goes watery quicker.

[@andypope4872]

You 2 are the best doing this tonight lol and chow haha thank u for ur tips m all that sending love have a happy new year

[@ZiangsFoodWorkshop]

Awesome let us know how you get on! And happy New year to you too 😊😊😊😊😊

[@catniplightpaw]

Wow, such a simple dish but so much flavour in such a short time. Quick and simply, and yes a grind of black pepper and a dash of Shaoxing with the spring onions and sesame oil 😺

[@ZiangsFoodWorkshop]

Sound lovely:)

[@mrkuksoolwon]

Thanks for sharing all your recipes guys

[@ZiangsFoodWorkshop]

David Wood thanks for watching!

[@SCAPE0GOAT]

Great simple and quick dish. Thanks for the video. Now, a question. How do you make homemade chips taste like ' chippy chips ' ??. That's the question everyone wants the answer to innit !! ,😉

[@ZiangsFoodWorkshop]

That comes from tub lol

[@zelaht2778]

Scape0goat, I worked in an Irish family run chippy as a teenager where we made chips from scratch as follows. Prep: Peel and chip potatoes, put in (food grade) buckets of water, heat vegetable oil to medium heat, not hot! add well drained chips and cook/blanch until soft, take chips out and leave aside for when you need them. Cook: Heat oil to a hot temperature, cook until browned/crispy, take out, drain oil etc, salt (&vinegar) and enjoy! 😁

[@SCAPE0GOAT]

@@zelaht2778 Thanks Zelah T 👍 I'll try that next time I get the frier out. Cheers 😁

[@boogles263]

Thanks guys . Tell your mum not to look so terrified. She's doing a great job😀😀😀😀

[@ZiangsFoodWorkshop]

boogles hahaah thanks! And mums fine now, shes just being mum 😂😂

[@esqulax]

Tried it again - and have learned stuff! Turns out I'm diluting the potato starch too much, so it takes ages (and lots) to thicken. Also the egg - I've been adding a whole beaten egg and.. well, they are actual ribbon sized instead of threads. Ain't no thing though, at the end of the day I dunno what to do with half a beaten egg so may aswell use it all. Almost perfect - I think because of my starch mistake, the MSG/Salt was getting a bit too diluted to really get that takeaway flavour. All that being said - This is super easy and quick. Supermarket does cooked chicken strips in the frozen section, once I remember to defrost some, this whole thing from prep to eating takes about 10 mins. Quick ask - If I was to do one of the other soups (Chicken/Mushroom, Crab/Sweetcorn) is it literally subbing in the different bits, or are there other ingredients added?

[@ZiangsFoodWorkshop]

Chicken and mushroom is different but crab is just taking the chicken and swapping it with the crab :)

[@dnaty8975]

I'm gobsmacked as to how easy it is

[@dnaty8975]

I finished making it a while ago. I'm surprised as to how easy of a dish it is. I put in some lemon juice though because I have it with absolutely every dish I eat. It was 👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼. DEEEEFOOOOOOO making it again

[@max-rf6fm]

Just found your channel and have learnt so much. Great job guys 👍

[@ZiangsFoodWorkshop]

Thank you :) glad we could help!

[@anotherledfreak8649]

YOU GUYS ARE THE BEST! Once again brilliant recipe and I have happy kids. You wanted pictures and feedback... How do I send the pictures (and video) of my results to you? Oh and happy kids pics. Lol

[@ZiangsFoodWorkshop]

Thank you Best is via Instagram or Twitter twitter.com/ziangsw or instagram.com/chinandchoo/

[@SEFullmetalJake]

I actually can’t believe it isn’t made with chicken stock! My local takeaway has the best chicken and sweet corn soup I have tried anywhere, it has a really rich taste and very peppery. Would the peppery flavour be white pepper?

[@ZiangsFoodWorkshop]

Yes white pepper :) and some places will use stock, but we teach the most likely version you’ll get

[@SEFullmetalJake]

@@ZiangsFoodWorkshop thank you for the response. I have been binge watching your videos after discovering your channel a few days ago. I’ll be making this dish soon and will definitely be trying many more! Fantastic stuff!

[@matthewparkes2503]

That looks fantastic. Going to try it today. Really great channel that I have stumbled on by accident! Could you do salt and pepper squid Chinese style?

[@ZiangsFoodWorkshop]

thanks you :) and yes we can, its already on the list :)

[@marsh6578]

Real chicken corn receipt. Thanks! I’m tired of seeing the Indian style chicken corn recepies online

[@ZiangsFoodWorkshop]

No worries:)

[@peachesnhoney9490]

Another thing to make for my mum 😊just wondered if you have the garlic powder back in stock? I wanted to buy a few bits last night

[@ZiangsFoodWorkshop]

No it will be in week tomorrow, didn't realise how quickly it would sell

[@peachesnhoney9490]

Ziang's Oriental Food Workshop No worries, I’ll wait until it’s back in stock then I’ll order a few bits. I don’t know if you’ve heard of it, just watching a show called the million pound menu.

[@1066wastrel]

The first time I ate Green Giant sweetcorn (NO I don`t work for Green Giant) I thought I was eating something else, it really is dilishous (close enough)

[@mfamily3173]

Hi the chicken how do I make it as it’s raw chicken I buy

[@liamsholder4121]

My favourite video by far guys always wanted to know how you guys make this can't beat chicken sweet corn soup with prawn cracker mmm delicious 😋 I'm definitely going to give this try tomorrow hope it's goes well as what you guys done hello mum what beautiful lady ❤️

[@ZiangsFoodWorkshop]

Thank you, let us know how you get on of you do try it!

[@liamsholder4121]

I will I'm getting all the ingredients now I can't wait

[@ZiangsFoodWorkshop]

@@liamsholder4121 brilliant :) and you can email them to [e-mail] :)

[@daze1945]

I never realised that it was so easy. I prefer crab and sweetcorn soup so is that exactly the same but just substituting the chicken wich crab or is it more involved?

[@ZiangsFoodWorkshop]

Yesh used canned crab meat

[@davidpepper5665]

Hi. I’ve been trying to cook chicken and sweetcorn soup for ages yet never managed to get the takeaway taste.. I do now!!!

[@ZiangsFoodWorkshop]

😊

[@LJ-rm2hr]

KZbin brought me here! I watched some of your recent videos and your mum is fantastic!! Watching this video, shows me how much she has come out of her shell! She's great! Love the channel!

[@ZiangsFoodWorkshop]

She’s awesome isn’t she

[@esqulax]

Ok, First - Thanks man! So many other sources are like 'This is what a takeaway does, but with my own twist!' It's refreshing to see this series! Secondly...I tried this, and it came out pretty good - Do you add a whole beaten egg? I found that there were LOADS of ribbons with just 1 egg - granted it was a large one.

[@ZiangsFoodWorkshop]

Really glad you're enjoying it :)

[@davidcarroll2035]

I normally use Cana brand creamed sweetcorn in my chicken and sweetcorn soup but yours is great.

[@ZiangsFoodWorkshop]

Creamed sweet corn was used as it was cheaper than sweet corn. This is one of those rare dishes that Chinese people would actually cook at and eat at home, they'd never use creamed sweet, but creamed sweet corn is nice

[@Cleveleys95]

I love hot and sour soup. would the recipe differ a lot? would love for you to make a video on this :)

[@ZiangsFoodWorkshop]

Yes it's hugely different, we have a video lined up for it, but we have had over 1500 people ask for many different dishes so we will get to them all as soon as we can :)

[@bhamacuk]

Made this again but less salty! Still went the sick looking route when adding the egg but served with a thick slice of toasted bread, perfect. I'd plump for more water though. 300ml doesn't seem enough and it evaporates quickly.

[@ZiangsFoodWorkshop]

The soup sounds like it might of been to hot, a rolling bubble will cause that to happen, the liquid needs to be hot but noy hot enough to bubble furiously to get ribbens, and it should take minutes to finish if its evaporating you are taking to long, remember takeaway food is done very quickly, after all its fast food

[@bhamacuk]

@@ZiangsFoodWorkshop i think I was taking too long, lol! I kept checking then pausing the video too many times, even though it's only a few simple steps. I think I can do it from memory now :)

[@ZiangsFoodWorkshop]

@@bhamacuk lol that might of been why it was too salty too, but let me know how it works out for you, the once the soup is boiling it should only take 2 minutes max to finish :)

[@jeffbonner3013]

Hi can you freeze this. i love it and would be great to keep in freezer if possible. Thank you

[@ZiangsFoodWorkshop]

Not really, but we havent tried it, however i feel it wouldnt be great

[@jeffbonner3013]

@@ZiangsFoodWorkshop i thought that too but thank you so much for your hasty reply

[@Se7en983]

Yes! I can't wait to try this, thanks for sharing!

[@ZiangsFoodWorkshop]

You are so welcome!

[@hannahbennett213]

Do you think this would be ok without the egg and chicken? I’m vegan and this soup used to be my absolute favourite! Do you recommend anything else to replace these ingredients or will it just not work ? ☺️ Thanks in advance!

[@ZiangsFoodWorkshop]

Good question, use vegan quorn and don’t worry about an egg substitute, it won’t be anywhere the same but it’s the closest you’ll get :)

[@penny1932]

I`ve made a chicken & sweetcorn soup before. it tasted just like the one I`ve got from the Chinese. I froze chicken bones with meat still on it & used that. it was beautiful if I do say so myself xx

[@ZiangsFoodWorkshop]

Sound lovely :)

[@penny1932]

it was xx

[@bhamacuk]

I love you guys! I'm doing this right now. Wish me luck. I'm making steam buns to dip in.

[@ZiangsFoodWorkshop]

Thank you and that sounds awesome!

[@bhamacuk]

@@ZiangsFoodWorkshop my effort could be improved next time. When I added the egg, it went the sick route! It was a bit salty cos i used stock, which I probably won't next time. I increased the amount of water cos 300ml seemed to little. Anyway, I'm glad I know how to make it now. Thanks for sharing.

[@Vaughanthomas1000]

I have seen this recipe a few times but made with creamed sweetcorn, is that an american thing or do UK restaurants use it and or have you ever used it?

[@ZiangsFoodWorkshop]

Some places in the uk will use creamed corn but not many

[@oldtimer9011]

the last time I had a bowl of soup like that, was about 1966, (Proper stuff) now day's most of the T/As seem to use tins of creamed sweet corn. nice one.

[@ZiangsFoodWorkshop]

Old Timer ive never experienced the creamed sweetcorn, everywhere round here still uses real sweet corn and not the cheap blended stuff. Im going to have to find show where that does so i can try it. I can imagine it tasting werid as ive had creamed sweetcorn before and the flavour is almost sickly.

[@oldtimer9011]

Silk Road cream style sweet corn, Vong510, that's what he uses also

[@ZiangsFoodWorkshop]

Old Timer ill have a look out for it

[@irenekearns110]

Is corn starch the same as cornflour?

[@bastardchops6424]

Followed the recipe successfully empty bowls fantastic

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@stubsstubs]

Amazing!!! Thanks again guys... 100% gonna try this one

[@ZiangsFoodWorkshop]

No worries :) a pleasure as always!

[@tartrazine]

Regarding sesame oil. I’ve never seen ‘blackened’ but I’ve seen toasted and a lot of extra-virgin sesame oil. Which to choose?

[@ZiangsFoodWorkshop]

Really depends on what your using it for, toasted is my fav and best for soups, blackened is where the seeds are toasted til.thwy blacken and is much stronger and bitter, but really good for marinades

[@jessica8271]

The best chicken and sweet corn soup I've ever had has always been a deeper yellow colour, do you know what makes it that colour please :)

[@ZiangsFoodWorkshop]

A touch of tuermic

[@cgat1955]

Jessica Wooding I used to work in a Chinese takeaway, they added creamed sweet corn to the same recipe as this and it made the soup a little more yellow.

[@jamestrebillcock4718]

I love how dynamic your mam is

[@ZiangsFoodWorkshop]

She’s amazing :)

[@jamestrebillcock4718]

@@ZiangsFoodWorkshop keep it up man

[@99Jaapie]

Nice! Can't get that brand of sweetcorn here in Thailand , but the sweetcorn that the vendors sell here on the cob isdeelish.. so here goes. By the way..at last what looks to be a decent chinese food channel. Subscribed and thnks to you both!

[@ZiangsFoodWorkshop]

any tinned sweet corn will do really :) and thank you :)

[@Iconroller]

I’ve always preferred the crab and sweetcorn soup. Do takeaways used canned or fresh crab?

[@ZiangsFoodWorkshop]

Always canned, but a resturant (if it's good) will use fresh :)

[@Iconroller]

@@ZiangsFoodWorkshop Cheers! I will have to make some this weekend.

[@Iconroller]

I made the crab version of this soup last night and it was bloody delicious! Loving this channel. Keep up the good work guys

[@ZiangsFoodWorkshop]

awesome, glad it woork out well for you :)

[@visualsbysanga5523]

Hi do you use plain tap water? Or do you use stock?

[@ZiangsFoodWorkshop]

for takeaway cooking just normal water, but stock is tasty in this

[@proclubs128]

Made this earlier was lovely, thanks

[@ZiangsFoodWorkshop]

Glad it worked for you 😊😊😊😊

[@davidstorton910]

I love that stuff mate, I'm giving that a go

[@ZiangsFoodWorkshop]

David Storton its so easy! Let us know how you get on

[@juliewinson7046]

Have you done video for crispy duck or salt and pepper chicken wings ? Love the video's 💓

[@ZiangsFoodWorkshop]

No not yet but there on the request list already:)

[@xxxkinel5796]

Another great video keep them coming

[@ZiangsFoodWorkshop]

xxx kinel thankyou means so much to hear 😊😊😊

[@KnowledgePhilosophy]

Good soup, well done and welcome dear

[@Samua3]

YES!!!!!! Thank you so much!!!

[@ZiangsFoodWorkshop]

😊😊😊

[@hangarfiftyonehangarfiftyo9942]

Hi Guys Could this be put in the fridge overnight and reheated or would it be ruined?

[@ZiangsFoodWorkshop]

it wouldn't really work, best is to cook it fresh

[@ZoltanHercules]

Mate, as always - thank you. Got the taste bang on with the soup, couldn’t ever get the consistency right. Got it pretty good with zantham gum. But I’ll have a pop again with this. I like a pinch of white pepper on the top of this stuff - I could bathe in this!

[@ZiangsFoodWorkshop]

Did you use potato starch, no takeaway or Chinese is using xanthum gum

[@Fairgard]

Can you do chicken noodle soup? I can never find a good recipe! Love your chanel it's a life saver

[@ZiangsFoodWorkshop]

Yeah it's on the list of things to make already:)

[@Fairgard]

@@ZiangsFoodWorkshop YAAAAYYYYY

[@chriscaine7689]

Please can you show how to cook imitation sharks fin soup, love it. Thanks guy, you are both amazing

[@ZiangsFoodWorkshop]

Yes at some point:)

[@fredbimark9368]

Going to try this, very cool channel, much better than most cookery channels, you and your mum are brilliant!

[@thisisgemma]

I’d love to know how to make the crab and sweetcorn soup 😊 maybe exactly the same but with crab sticks instead of chicken?

[@ZiangsFoodWorkshop]

Exactly :) but we will do a video on it :)

[@jackdnoonan]

When you said you are using cooked chicken is it boiled or roasted?

[@ZiangsFoodWorkshop]

It's boiled:)

[@Isaacgrant92]

Is the cooked chicken poached prior?

[@ZiangsFoodWorkshop]

yes we have a sperate video on that

[@bobfoss5225]

Cannot wait to try this recipe!

[@ZiangsFoodWorkshop]

let us know how you get on :)

[@GAMELINK-jd3ne]

YOU SAID IF YOU ADD OIL LATER GIVES A FISHY TASTE , CAN I PRESUME THAT IF YOU DID THAT AND REPLACE CHICKEN WITH CRAB STICKS THAT WOULD BE THE RECIPE FOR CRAB AND SWEET CORN ONE , WELL ANYWAY AGAIN FOR ANOTHER EASY ONE AND ANOTHER RECIPE ADDED TO MY DINERS , GREAT JOB

[@ZiangsFoodWorkshop]

They won’t add oil later, they’ll just boil it