Chicken and Sweet Corn Egg Drop soup recipe
Chicken and Sweet Corn Egg Drop Soup
Chicken and Sweet Corn Egg Drop Soup is a comforting and flavorful dish that's perfect for chilly days or when you need a quick, hearty meal. This silky soup combines tender chicken, sweet corn, and ribbons of delicate egg drops in a rich, savory broth thickened with cornstarch. Hints of garlic, ginger, and a drizzle of sesame oil elevate its mild, homely flavors, making it a family favorite for any occasion.
INGREDIENTS
Chicken stock - 2 ltr
Chicken breast - 350g
Garlic - 2 cloves
Grated ginger - 1/2 tbsp
Salt - 1/2 tbsp
White pepper - 1/2 tbsp
Sugar - 1/2 tbsp
Creamed corn - 1 can (420g)
Sweet corn kernels - 1 can (420g)
Eggs - 2 medium
Corn starch - 1/4 cup
Water - 1/4 cup
Sesame oil - 1 tbsp
Scallions - 15g
Ingredients for the Chicken and Sweet Corn Egg Drop Soup
Shredded poached chicken
Egg drop process
Adding sesame oil and scallions
Instructions:
PREPARE INGREDIENTS
Slice 15g of scallions into thin slices
Beat 2 medium size eggs
Make slurry by adding 1/4 cup of cornstarch and 1/4 cup of water. Mix well and set aside.
PREPARING THE CHICKEN
In a pot, heat 2 liters of chicken stock over medium heat.
Add 350 grams of chicken breast to the pot.
Grate 2 cloves of garlic and about ½ tablespoon of ginger directly into the pot for added flavor.
Season the stock with a 1/2 tablespoon of salt and 1/2 tablespoon of white pepper.
Bring the mixture to a gentle simmer and let it cook for about 20 minutes, or until the chicken is tender and fully cooked through.
Remove the chicken from the pot and place it on a plate to cool slightly.
Once cool enough to handle, shred the chicken using two forks or your hands. Set the shredded chicken aside for later use.
Brining it all together:
In the same pot with the flavorful chicken broth, stir in 1 can of creamed corn to help thicken the soup and give it a creamy consistency.
Then add 1 can of sweet corn kernels for sweetness, texture, and a delightful bite. Stir well to combine.
Bring the soup to a gentle simmer and taste it. Adjust the seasoning by adding a little sugar to balance the flavors, if needed.
Add the shredded chicken back into the pot, followed by beaten eggs. Slowly pour the egg into the pot to create the ribbon effect.
Then add cornstarch slurry and slowly simmer for a few minutes until the soup thickens to desired consistency.
Serve the soup piping hot and enjoy the perfect balance of creaminess, sweetness, and savory goodness!
Hope you enjoy the recipe. You can check out the recipe video on our YouTube channel.
