Chicken Corn Egg Drop Soup
Directions
- 1Give your corn a rough chop and thinly slice your chicken breast.
- 2Season chicken with cornstarch and oyster sauce.
- 3Bring your chicken/bone broth to a boil and add in your soy sauce and seasonings.
- 4Pour in your cornstarch slurry as you stir and wait for the broth to thicken just a bit.
- 5Once thickened, add in chicken and cook for a minute.
- 6Add in corn and prepare your egg mixture.
- 7Turn the heat down and make sure your broth is not bubbling to avoid your soup from getting cloudy.
- 8Slowly pour in your egg mixture as you stir to create long egg ribbons.
- 9Cut the heat and add in sesame oil.
- 10Garnish with lots of green onion and enjoy!
Ingredients
- 1.5 cups frozen sweet corn
- 1 cup thinly sliced chicken breast
- 1 tsp cornstarch
- 1 tsp oyster sauce
- 32 oz chicken broth
- 1 tbsp soy sauce
- 0.5 tsp garlic powder
- 0.5 tsp turmeric powder
- 0.5 tsp chicken bouillon powder
- 1 tsp white pepper
- 3 tbsp cornstarch
- 4 tbsp water
- 3 eggs
- 1 tbsp water
- 1 tsp sesame oil
- 1 handful green onion
Equipment
knifecutting boardbowlpotspoonchopsticks
Related recipes
Chili Garlic Noodles
Chinese · Soup10m
Spicy Wontons
Chinese · Soup
Creamy Dan Dan Noodles
Chinese · Soup
Chinese Hot and Sour Soup
Chinese · Soup
Tomato beef soup (罗宋汤)
Chinese · Soup
15-Minute Steamed Chicken
Chinese · Soup
Steamed Chicken with Chinese Sausage and Mushrooms
Chinese · Soup
Mapo Tofu
Chinese · Soup
Egg Drop Soup
Chinese · Soup
Ground Beef Mongolian Noodles
Chinese · Soup
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup