Chicken Corn Egg Drop Soup
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!
Servings: 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
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
- Slice chicken into thin strips and marinate with white pepper, Shaoxing wine, and oyster sauce until the chicken has absorbed the seasonings.
- Roughly chop corn kernels and slice scallions for garnish and set aside.
- Crack eggs in a bowl and add 2 tbsp of water and mix well until beaten.
- 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.
- Remix the cornstarch slurry and pour into the broth until slightly thickened.
- 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.
- Season to taste with salt, white pepper and msg. Add turmeric if desired for the additional yellow color.
- Stir in scallions, and add sesame oil if desired. Enjoy!
Notes
Success is in the Prep - For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your pot!
Egg Ribbons - When adding the egg into the soup, make sure the egg is being poured in a steady stream from the bowl, ideally using a ladle in the other hand to stir the soup as the egg is being poured. This will help create those restaurant style silky ribbons rather than clumped up scrambled eggs!
- Make sure the broth is on low - if the soup is too hot, the eggs will cook too quickly and firm up (versus slowly cooking into ribbons).
- Pour the egg in a slow, thin, and EVEN stream into the sou. 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.
- 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.
Nutrition
Calories: 186kcal | Carbohydrates: 18g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 140mg | Sodium: 1679mg | Potassium: 364mg | Fiber: 2g | Sugar: 4g | Vitamin A: 351IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg