Chicken Corn Egg Drop Soup

Chicken Corn Egg Drop Soup

from cjeatsrecipes.com
10 min
6 servings

Chicken Corn Egg Drop Soup is a common dish you can find just about any Chinese restaurant. It's an extremely flavorful soup filled silky ribbons of egg floating in a flavorful chicken broth with tender pieces of chicken and sweet corn!

Ingredients

  • 8 oz chicken breast (cut to 1/4" thin strips)
  • 1/4 tsp white pepper
  • 1 tbsp shaoxing wine
  • 1/2 tbsp oyster sauce
  • 4 eggs (beaten)
  • 2 tbsp water
  • 4 tbsp cornstarch
  • 1/2 cup water
  • 8 cups chicken broth (high quality)
  • 2 cups corn (fresh or frozen)
  • 1 tsp kosher salt (to taste)
  • 1 tsp white pepper
  • 1/2 tsp MSG (optional)
  • 2 scallions (chopped)
  • 1 tsp sesame oil (optional)
  • 1/4 tsp turmeric (optional, for color)

Directions

  1. 1

    Slice chicken into thin strips and marinate with white pepper, Shaoxing wine, and oyster sauce until the chicken has absorbed the seasonings.

  2. 2

    Roughly chop corn kernels and slice scallions for garnish and set aside.

  3. 3

    Crack eggs in a bowl and add 2 tbsp of water and mix well until beaten.

  4. 4

    In a pot add the chicken broth, chicken, and corn. Cover and bring to a boil. The pieces of chicken should be cooked through at this point, but continue simmering on low until cooked through. Uncover and reduce heat to low.

  5. 5

    Remix the cornstarch slurry and pour into the broth until slightly thickened.

  6. 6

    Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbon of egg or "egg flowers" in the soup.

  7. 7

    Season to taste with salt, white pepper and msg. Add turmeric if desired for the additional yellow color.

  8. 8

    Stir in scallions, and add sesame oil if desired. Enjoy!