Chicken, Corn, Egg Drop Soup

Cooking for Families

As fall and winter sets in, this Chicken, Corn, Egg Drop Soup really hits the spot for my Nanny Kids on a cold day. Chicken, Corn, Egg Drop Soup is a Cantonese favorite. The children don’t like scallions or cilantro so I don’t add those to the soup unless serving to the parents. Just adjust the herbs and seasonings to fit who you are serving the soup to. I found this recipe on thewokslife.com web site.

You Will Need:

  • 4 ounces chicken breast, finely chopped
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon oyster sauce
  • 1½ cups fresh or frozen sweet corn
  • 5 cups organic or homemade chicken stock
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon salt (or to taste)
  • 1 pinch white pepper
  • Cornstarch slurry: ¼ cup cornstarch combined with ½ cup chicken stock
  • 2 egg whites, lightly beaten (you can also include the yolks if you want)
  • 1 scallion, chopped (optional)
  • 1 tablespoon chopped cilantro (optional)
  • Freshly ground black pepper (optional)

What to Do:

1. Marinate the chicken with 1 tablespoon of water, 1 teaspoon cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.

2. Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.

3. Add the sesame oil, salt, and white pepper. Turn up the heat slightly.

4. Add the chicken to the soup, and use a spoon or ladle to break up any clumps of chicken while stirring for one minute.

5. Re-mix the cornstarch and chicken stock slurry until incorporated (since the cornstarch and water will separate when left to sit for more than a few minutes).

6. Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. The soup will begin to thicken further as the cornstarch cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornstarch slurry until the soup is at your preferred consistency.

7. Use a large spoon or ladle to gently stir the soup in one direction, while slowly pouring the beaten egg whites into the soup. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.”

8. Stir in half of the scallions, and add the rest as a garnish for serving. If you’re looking for a bit more flavor, you can also drizzle a bit of sesame oil over the top and sprinkle some chopped cilantro and fresh ground black pepper over each bowl.

References:

Recipe from thewokslife.com

Photo by Stephanie Felzenberg

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