The often forgotten Chinese takeout soup | Chicken Corn Egg Drop Soup! | The Woks of Life
Recipe Information
Chicken Corn Egg Drop Soup
Cultural Context
Chicken Corn Egg Drop Soup is a popular dish in Chinese cuisine, often enjoyed for its comforting qualities and simplicity. It is commonly served as a starter or light meal, especially during colder months or when someone is feeling under the weather. The dish showcases the technique of egg dropping, which creates silky strands of egg in the broth, enhancing both texture and flavor.
chicken
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.
Mince the chicken tenders and marinate with oyster sauce, water, and cornstarch for about 20 minutes.
Bring 5 cups of chicken stock to a boil in a pot.
Add 1 cup of whole corn and 1/2 cup of minced corn to the boiling stock.
Add the marinated chicken to the pot, breaking it up with a spoon as it cooks.
Let the mixture simmer until the chicken is cooked through.
Prepare a cornstarch slurry by mixing 1/4 cup of cornstarch with 1/2 cup of chicken stock.
Add the cornstarch slurry to the soup to thicken it.
Beat 2 eggs in a bowl and slowly pour them into the soup while stirring gently.
Serve the soup garnished with chopped green onions.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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