chinese chicken and corn soup

egg drop soup recipe

today i’ll be making a chinese chicken and corn soup. it’s often called egg drop soup.it’s a popular staple often ordered in chinese restaurants as a starter. As a kid,I remember this being served first at every wedding and chiinese new year banquet that i ever attended.but if you’re not familar with it,the main elemants are, of course chicken which can be shredded or ground.corn, which gives the dish natural sweetness and it’s probably why children like it so much.i’ll be using creamed corn but you can use sweet corn. just give it a quick blend in a food processer. The final element is egg which
is dropped and stirred into the soup to produce egg “ribbons” or “flowers”. The combination of ingredients
produces a delicious and wholesome soup which is ideal as a starter
and perfect as a light lunch. Best of all, it’s probably one of the
easiest and quickest soups to make. It should take no more than 15 to
20 minutes to prepare and cook! For the ingredients, you’ll
need a skinless chicken breast 2 egg whites some chicken stock. I’m going
to use a chicken stock cube. some corn flour or cornstarch salt a spring onion a can of cream style corn you’ll also need some shaoxing

rice wine and some sesame oil Begin your prep by roughly
cutting the chicken breast remove and discard any skin or bone I’m going to use a food
processor to mince the meat don’t mince it too finely place the minced chicken in a bowl and marinate it with three or four
tablespoons of shaoxing rice wine give it a good mix and set aside and
that’s the prep of the chicken done next, I’m going to make the
chicken stock by adding 1 to 1 ½ litres of boiling water to 1 stock cube of course, if you have your own homemade
chicken stock then by all means use it next, I’m going to make a corn flour
slurry by adding a little cold water to 2 tablespoons of corn flour stir it until it becomes a smooth paste I’m going to chop the spring
onion as finely as possible the spring onion is mainly for garnishing
but it does give the soup a nice crunch the final prep is to separate the
white of the 2 eggs from the yolk add 2 tablespoons of cold water to the
egg whites and give it a light beating That’s the prep done and you’re ready
to cook your chicken corn egg drop soup! in a large saucepan combine the creamed corn with the chicken stock a teaspoon of salt and a dash of shaoxing rice wine give everything a good mix and
bring the mixture to a boil let it bubble just for a minute or two then turn off the heat and add
the chicken to the saucepan now take your time and use your spoon to
break up any clumps of chicken as best you can then bring the mixture back to a boil
and remove any scum from the surface at this point I reduce the heat to a low simmer then pour in your corn flour
slurry a little at a time and keep stirring the mixture until the
soup thickens to your preferred consistency it won’t take very long for the corn flour
to cook – usually about a minute or two when the soup is at the desired
consistency, turn off the heat and slowly add in the egg white and
water mixture in a circular motion give the mixture a gentle stir,
again in a large circular motion the faster you stir, the
finer the egg ribbon will be it’s a matter of personal preference then add a dash of sesame oil and stir that in check the soup for seasoning and
add salt and pepper if necessary and garnish with the finely chopped
spring onion and serve immediately as a starter or as a light lunch and if you enjoyed this easy chicken
corn and egg drop soup recipe then check out my channel for
other traditional chinese recipes and do subscribe for future super easy recipes