Chicken Corn Egg Drop Soup (VIDEO)

How to Make Egg Ribbons Just Like Restaurants Do!

The #1 question I get asked for this recipe (and for Egg Drop Soup) is how to make the beautiful egg ribbons, just like your favorite Chinese restaurant. It will get easier as you make this soup more often but I identified several key tips to help you if it’s your first time:

1. Make sure the broth is on low – if the soup is too hot, the eggs will cook too quickly and the broth will become cloudy (versus slowly cooking into ribbons). If you notice this, STOP pouring the egg and let the broth cool further before continuing.
2. Pour the egg in a slow, thin, and EVEN stream into the soup. Don’t dump all of the egg in or pour it too quickly – this will result in clumps and the eggs will look more like srambled eggs.
3. Use a ladle or a large spoon and continue to stir the soup while you add the eggs. The continuous movement will ensure that the eggs are evenly dispersed throughout the soup, which will help form the ribbons.

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• chicken breast – I used chicken breast but you can also use chicken thighs – regardless of which part of the chicken you are using, make sure the chicken is cut into similarly sized thin strips to ensure it cooks evenly.
• shaoxing wine – In a pinch you can substitute sherry or mirin for shaoxing wine, but in this recipe, I highly recommend using shaoxing wine.
• oyster sauce – I like to use the Lee Kum Kee brand – there are two but I prefer the one with the lady on the label. They also make a great vegan version.
• cornstarch – this is mixed with water to make a cornstarch slurry, which is used to thicken up the soup.
• chicken broth or stock – I prefer using bone broth but you can also use chicken broth or stock.
• corn – you can use fresh or frozen kernels.
• msg – I like to use msg in moderation as a flavor enhancer; this is optional.
• sesame oil – this is an optional garnish – I like it for the added flavor.
• turmeric – if you want the soup to be as yellow as the restaurant version, you can use termeric for color (I prefer this over food coloring). This is optional and strictly for color – it’s not needed for flavor.

If you like soup, you’ll love my authentic Wonton Soup or better than takeout Hot and Sour Soup!

Recipe Instructions

1. Prep your ingredients

Chicken Corn Egg Drop Soup does not take long to make, and most of the work is prepping the ingredients. Slice the chicken into thin 1/4″ strips and marinate with white pepper, shaoxing wine and oyster sauce until the chicken has fully absorbed the seasonings.

Roughly chop the corn kernels along with two scallions (we’ll use the scallions for garnish and to put in soup later for some color and flavor).

For the eggs, crack 4 eggs into a small bowl and add 2 tbsp of water. The water will help lighten the eggs and help them “flower” into the soup when we add it to the hot broth.

2. Start the Soup and Thicken

In a heavy bottomed pot, add the chicken broth along with the raw chicken pieces and corn. Mix the chicken to ensure the pieces are separated (to prevent clumping), then turn the heat to high and cover and bring to a boil. If there is any impurities that rise to the top, be sure to filter them out with a mesh strainer or spoon before continuing on with the recipe.

Next, remix the cornstarch slurry (as the cornstarch will naturally sink to the bottom), and slowly drizzle the cornstarch slurry into the soup. The broth will thicken slightly after doing this over low heat. Now we’re able to add our egg!

3. Make the Egg Ribbons

Make sure the heat is on low before adding the eggs. Pour the eggs in a thin, even stream into the soup. Use a ladle or spoon to stir continuously while you add the eggs so they are dispersed evenly (versus clumping).

4. Season to Taste and Enjoy!

Once the soup is thickened and the eggs are nicely flowered, now it is time to add the final seasonings. Add the white pepper, MSG, and salt to taste. Add the chopped scallions and if desired, a teaspoon of sesame oil to taste for the final garnish. Serve and enjoy your Chicken Corn Egg Drop Soup!