Easiest Way to Prepare Appetizing Chicken Corn Egg Drop Soup
Chicken Corn Egg Drop Soup. As fall and winter sets in, this Chicken Corn Egg Drop Soup really hits the spot on a cold day. We apologize in advance for any distress caused. Which variety of corn you use for this special egg drop soup is a personal preference and depends on what you can find at your local.
I love sweet corn very much and it is a really easy and health choice for breakfast or as a dessert when dinner out in restaurant. There are two common version of sweet corn soup: one is with egg and the other one is with chicken meat. Add the remaining corn to a blender together with the milk and puree. You can have Chicken Corn Egg Drop Soup using 15 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chicken Corn Egg Drop Soup
- Prepare 4 ounces of chicken breast, finely chopped.
- Prepare 1 tablespoon of water.
- You need 1 teaspoon of cornstarch.
- Prepare 1 teaspoon of oyster sauce.
- It’s 1 1/2 cups of fresh or frozen sweet corn.
- It’s 5 cups of organic or homemade chicken stock.
- You need 1/2 teaspoon of turmeric powder.
- Prepare 1/2 teaspoon of sesame oil.
- It’s 1/2 teaspoon of salt (or to taste).
- It’s 1 pinch of white pepper.
- It’s of Cornstarch slurry: ¼ cup cornstarch combined with ½ cup chicken stock.
- You need 2 of egg whites, lightly beaten (you can also include the yolks if you want).
- It’s 1 of scallion, chopped.
- You need 1 tablespoon of chopped cilantro (optional).
- You need of Freshly ground black pepper (optional).
The egg yolk should already be in there. I use a pulse setting so my corn is still. This Chinese Corn Soup aka Chinese Egg Drop Soup is just like you get in Chinese restaurants! I woke up yesterday knowing I was making this soup.
Chicken Corn Egg Drop Soup instructions
- Marinate the chicken with 1 tablespoon of water, 1 teaspoon cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside..
- Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes..
- Next, add the sesame oil, salt, and white pepper. Turn up the heat slightly. Add the chicken to the soup, and use a spoon to break up any clumps of chicken while stirring for one minute..
- Re-mix the cornstarch and chicken stock slurry until incorporated (since the cornstarch and water will separate when left to sit for more than a few minutes). Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. The soup will begin to thicken further as the cornstarch cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornstarch slurry until the soup is at your preferred consistency..
- Next, use a large spoon or ladle to gently stir the soup in one direction, while slowly pouring the beaten egg whites into the soup. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.” Again, use your own discretion on how you personally like the texture of the egg!.
- Stir in half of the scallions, and add the rest as a garnish for serving. If you’re looking for a bit more flavor, you can also drizzle a bit of sesame oil over the top and sprinkle some chopped cilantro and fresh ground black pepper over each bowl..
Which of course meant one thing, a trip to Homegoods. In a saucepan, combine the chicken, cream style corn, and chicken broth. Bring to boil over medium-high heat. Gradually add the beaten egg while stirring the soup. You can make restaurant-quality egg drop soup at home with ingredients that you probably already have on hand.