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This dish is supposed to be easy, but hard to make it right. Since it’s one of SC’s favorite dishes, I tried to make it as perfect as his mom’s creation. I made this Chinese-style corn soup this morning and ended up with a salty soup (I forgot to taste it before adding soy sauce), I guess I still have to try harder :P
sop jagung

serve: 6-8
preparation: 15 minutes
cooking time: 30 minutes


  • 1 can Delmonte’s fresh cut sweet corn cream style
  • 1 egg beaten
  • 150gr smoked chicken, chopped
  • 1 cup mixed frozen vegetables
  • 1 tablespoon cornstarch
  • 1 litre chicken broth
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1 cm ginger, diced
  • 2 stalk celery, sliced thinly
  • Salt and pepper, to taste


  • In a large pot, heat a little oil and stir fried the garlic and ginger until aromatic, add the onion, stir for 2 minutes. Pour the corn, mixed vegetables and chicken broth. Bring mixture to a boil over medium heat, Stir in the smoked chicken. Return to boil, stirring occasionally.
  • Meanwhile, dissolves the cornstarch with 1 cup of water. Pour into the simmering soup, and continue cooking for about 5 minutes. Season with the salt and pepper.
  • Gradually add the beaten egg while stirring the soup. Remove from heat
  • Ladle soup into individual bowls and garnish with chopped celery. Serve hot.
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3 Responses to “Sopjagung”

  1. V says:

    Mungkin itu yah trick supanya telurnya kecil2? Supnya kental dulu baru masukin telur? Gue biasa telur dulu baru cornstarch. Telurnya lebih gumpal. Nanti gue cobaiin ah, thanks Jen.

  2. jenz says:

    mmm gw kadang2 juga telur dulu baru tepung, kayanya asal diaduk aja pas dituang ngga bakal ngegumpal deh Ven.

  3. IJ says:

    1. Use chopped spring onion as garnish also nice.
    2. Add some fried shallots to make it yummier.

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