How To Prepare Chicken Corn Egg Drop Soup ?

Preparation:   

Preparation time: 5 mins

Cooking time: 5 mins

Serving: 6

Ingredients:

  Chicken Marinade

• 8 oz chicken breast cut to 1/4" thin strips
• 1/4 tsp white pepper
• 1 tbsp shaoxing wine
• 1/2 tbsp oyster sauce

  Eggs

• 4 eggs beaten
• 2 tbsp water

Cornstarch Slurry

• 4 tbsp cornstarch
• 1/2 cup water

Soup Ingredients and Garnishes

• 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

Instructions:

1. Slice chicken into thin strips and marinate with white pepper, Shaoxing wine, and oyster sauce until the chicken has absorbed the seasonings.
2. Roughly chop corn kernels and slice scallions for garnish and set aside.
3. Crack eggs in a bowl and add 2 tbsp of water and mix well until beaten.
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. Remix the cornstarch slurry and pour into the broth until slightly thickened.
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. Season to taste with salt, white pepper and msg. Add turmeric if desired for the additional yellow color.
8. Stir in scallions, and add sesame oil if desired. Enjoy!