CHICKEN CORN EGG DROP SOUP
A bowl of this Chicken Corn Egg Drop Soup on a cold fall or winter day is a great comfort food choice. Among Cantonese and Hong Kongers, Chicken Corn Egg Drop Soup is a popular choice, and it’s little wonder why: It’s an upgraded version of our favorite egg drop soup, with chopped chicken and a smattering of sweetness from the addition of corn.
For this unique egg drop soup, you can use whichever variety of corn you like, as long as you can get it in your local stores. Although I prefer sweet young corn, the season is usually too early and brief, so we usually use normal yellow corn, which is less sweet but has the body and depth of flavor needed to make a tasty soup. During the fall season, fresh corn can still be found, but frozen corn is an easy and always-available option.
If you seek it, you’ll find Chicken Corn Egg Drop Soup on the menus of most Chinese restaurants. It’s a refreshing variation from the traditional wonton, hot and sour, and egg drop soup favorites. People, let’s get the cold weather days started with this one!
- 115g of finely chopped chicken breast
- 5 cups of chicken stock
- 2 egg whites, lightly beaten
- 1½ cups of fresh or frozen sweet corn
- 1/4 cup of cornstarch
- 1 tablespoon of water
- 1 tablespoon of chopped cilantro
- 1 teaspoon of cornstarch
- 1 teaspoon of oyster sauce
- ½ teaspoon of sesame oil
- ½ teaspoon of salt
- ½ teaspoon of turmeric powder
- 1 pinch of white pepper
- 1 scallion, chopped
- Freshly ground black pepper
- 1 tablespoon of water, 1 teaspoon of cornstarch, and 1 teaspoon of oyster sauce should be used to marinate the chicken. Pour in enough water to cover the chicken. Set away for a later time.
- Corn kernels should be finely chopped and left aside. Bring the chicken stock, whole and diced corn kernels, and turmeric powder to a low boil. Cover and simmer for 10 minutes at a lower temperature.
- Then, add the sesame oil, salt, and white pepper to the mixture. Increase the temperature just a tad. Stir for one minute after adding the chicken to the broth, breaking up any large chunks with the back of a spoon.
- The cornstarch and stock slurry must be thoroughly re-mixed to ensure proper incorporation. Stir the soup with a spoon or a whisk while slowly adding the cornstarch slurry into the pot. As the cornstarch cooks, it will contribute to the overall thickness of the soup. 30 more seconds of stirring are required. For a thicker soup, add more stock, and for thinner soup, add more cornstarch slurry until you have the desired consistency.
- Use a big spoon or ladle to stir the soup in one direction while gradually adding the beaten egg whites. Huge “ribbons” of the egg will be produced by stirring slowly in a large slow circular motion, whereas a finer “egg flower” will be produced by stirring quickly. To reiterate: the texture of the egg is entirely up to you.
- When serving, garnish with the rest of the scallions. Sesame oil can be drizzled over the top, and chopped cilantro and fresh ground black pepper can be sprinkled over each dish for additional flavor.