Oh I love Chinese Chicken & Sweetcorn Soup!
In America, this is commonly known as ‘Egg Drop Soup’. Did you ever order it when you went to a Chinese restaurant? maybe you wondered how they make it with those famous white flecks you see in the soup, often common in Chinese soups.
This soup I have made from scratch. It’s easy enough to do, and you can have it ready for serving within 30 minutes!
I like to swirl some Soy Sauce and Chinese Rice WIne Vinegar on the top as garnish and also flavour, The vinegar gives another dimension to the taste and is certainly pleasing!I have made a recipe for you all so you can make it yourself at home. It’s adaptable enough so you can use chicken, crab, which is also very popular, or tofu for our vegetarian friends. Whichever addition you choose, it will always be delicious and worthy at any dinner table!
- 1 chicken breast or leg, deboned and finely sliced.
- 2 Pints / 5 cups / 1 litre of broth.
- 1.5 cups / 350 ml milk
- 1 cup / 200 g Corn – frozen or canned
- 1 egg, separated
- a pinch of sugar
- 1/2 tsp chicken powder
- 1 tsp shaoxing wine
- 2 tsp light soy sauce
- 1 tsp Ground ginger powder
- 2 tsp corn starch
- 1 tsp water
- 1 1/2 tsp sesame oil
- For the Thickener
- 2 Tablespoons corn starch + 3 tsp water – mix to a paste
- *** You may need more or less thickener depending on if you like the soup thick or thin!
- 1 Spring onion / scallion
- 1 teaspoon per bowl of soy sauce
- 1 teaspoon per bowl of Chinese Rice Wine Vinegar or Sherry Vinegar or white wine vinegar.
- Thinly slice the meat, then add all the marinade ingredients and combine. Set aside whilst you prepare the corn.
- In the large pan you will use for the soup, add your broth. If using a chicken leg, as I did, I took the meat off the bone, and added the bone to make some broth. Set on a low simmer, and from the corn quantity, add 2 – 3 tablespoons of corn kernels to the broth. Optional, if you have any fresh ginger, you may add a couple of slices to the broth whilst it is simmering.
- Add the remaining corn to a blender together with the milk and puree. I use a pulse setting so my corn is still lumpy for the texture.
- Separate the egg. In one bowl, lightly beat the egg white so it is slightly foamy (see photo), and add the yolk to the pureed corn mixture and combine it all.
5. If you have added bones or other things to your broth, please remove them now using a slotted spoon.
6. Turn up the heat to high, and stirring the broth, add the meat, keep stirring so the meat doesn’t stick together, then add the corn mixture, again, stirring until everything is combined.
7. Once the soup has reached boiling, add the thickener, a little at a time, stirring until it reaches the thickness you like, then turn the heat down and set on a low simmer for 5 – 10 minutes, or until the meat is cooked through.
8. Whilst simmering, with one hand, stir in circles the soup, and with the other hand, pour in a circle motion the egg white so it makes white ribbons in the soup. Stir in circles intil the egg white sets and then the soup is ready for serving.
*** If you like the egg drop a lot, you can use an extra egg white!
Garnish with a sprinkle of chopped scallions, cilantro etc, and a swirl of soy sauce and vinegar.
PLEASE NOTE, I did not over salt this soup, partly because of the use of soy sauce in the marinade, and also because of the swirl of soy sauce for the garnish. I would advise you also do not salt the soup, but leave it to your diners to add soy sauce at the table if they so wish to.