Craving a comforting and flavorful soup that's both quick to make and incredibly satisfying? Look no further than this easy Chicken Corn Egg Drop Soup recipe! This delightful dish combines the savory richness of chicken broth with the sweetness of corn and the delicate texture of perfectly cooked egg ribbons. It's a perfect weeknight meal, a soothing remedy for a cold, or a light yet satisfying lunch. The simple ingredients and straightforward method make this recipe accessible to even the most novice cooks, promising delicious results every time.
This Chicken Corn Egg Drop Soup is incredibly versatile; feel free to adjust the ingredients to your liking – add some ginger for a spicy kick, or use different vegetables for a unique twist. Ready to experience the simple joy of this classic soup? Let's dive into the step-by-step instructions and create a bowl of deliciousness together!
Tools Needed
- Food processor
- Saucepan
- Bowl
Ingredients
- Skinless chicken breast
- Egg whites: 2
- Chicken stock: 1-1.5 liters (or 1 stock cube + boiling water)
- Corn flour (cornstarch): 2 tablespoons
- Salt
- Spring onion
- Creamed corn: 1 can
- Shaoxing rice wine
- Sesame oil
- Cold water
Step-by-Step Instructions
Step 1. Prepare Ingredients and Broth
- Roughly cut the chicken breast, removing skin and bones. Mince the chicken in a food processor (but not too finely).
- Marinate the minced chicken with 3-4 tablespoons of Shaoxing rice wine. Set aside.
- add 1-1.5 liters of boiling water to 1 chicken stock cube (or use homemade stock).
- mix 2 tablespoons of cornflour with a little cold water until smooth.
- Finely chop the spring onion.
- Separate the egg whites from the yolks of 2 eggs. Lightly beat the egg whites with 2 tablespoons of cold water.
Step 2. Cook Chicken and Thicken Soup
- In a saucepan, combine creamed corn, chicken stock, 1 teaspoon salt, and a dash of Shaoxing rice wine. Bring to a boil, then simmer for 1-2 minutes.
- Add the chicken to the saucepan, breaking up any clumps. Bring back to a boil, remove scum.
- Reduce heat to low, slowly pour in the cornflour slurry while stirring until the soup thickens.
Step 3. Finish and Garnish
- Turn off heat. Slowly add the egg white mixture in a circular motion, stirring gently to create egg ribbons.
- Add a dash of sesame oil and stir. Season with salt and pepper to taste.
- Garnish with chopped spring onion and serve immediately.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- You can use sweet corn instead of creamed corn; blend it briefly in a food processor.
- The faster you stir in the egg whites, the finer the egg ribbons will be.
Nutrition
- Calories: 200-250
- Fat: 5-8gg
- Carbs: 20-25gg
- Protein: 20-25gg
FAQs
1. Can I use frozen corn?
Yes! Frozen corn works perfectly in this recipe. No need to thaw it beforehand.
2. What if I don't have chicken broth?
You can substitute with vegetable broth or even water, but chicken broth will give the best flavor.
3. How do I get the egg ribbons just right?
Whisk the eggs lightly and slowly drizzle them into the simmering soup while stirring constantly. This prevents the egg from clumping.
This Easy Chinese Chicken & Corn Egg Drop Soup is a recipe you’ll want to keep in your back pocket for its simplicity and deliciousness. From weeknight dinners to comforting meals on a chilly day, this soup is a versatile and satisfying choice. Enjoy the warmth and flavor of this simple yet elegant dish!