Chicken Corn Egg Drop Soup (VIDEO)
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
Eggs & Soup Ingredients
- 4 eggs beaten
- 2 tbsp water
- 8 cups low sodium chicken broth
- 2 cups corn fresh or frozen, roughly chopped
- 1/4 cup cornstarch
- 1/2 cup water
- 1 tsp kosher salt to taste
- 1 tsp white pepper
- 1/2 tsp MSG optional
- 1/4 tsp turmeric optional, for color; you can also use 4-5 drops of yellow food coloring
- 2 scallions chopped
- 1 tsp sesame oil optional
Instructions
- Slice chicken into thin strips and marinate with white pepper, Shaoxing wine, and oyster sauce until the chicken has absorbed the seasonings.
- Crack the eggs in a bowl and add 2 tbsp of water and mix well until beaten.
- In a pot over medium high heat, add the chicken broth, marinated chicken, and corn. Cover and bring to a boil for 1 minute to cook the chicken. Uncover and reduce heat to low.
- In a small bowl, mix together the water and cornstarch to create a slurry and pour it into the broth until slightly thickened. Turn off the heat and let the broth cool to 150F-160F.
- 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 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!
Video
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 cooled to 150F-160F - if the soup is too hot, the eggs will cook too quickly and firm up (versus slowly cooking into ribbons - this is key).
- 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 scrambled 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
