Chinese Chicken and Corn Soup (Egg Drop)

Recipe by littleturtle
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    green onions, finely minced (white parts only, but chop tops and reserve for garnish if desired)
  • 2
    teaspoons gingerroot, finely minced
  • 1
    tablespoon peanut oil
  • 1
    (15 -16 ounce) can creamed corn
  • 2
    cups chicken stock or 2 cups vegetable broth
  • 2
    tablespoons rice wine
  • 1 12
    tablespoons soy sauce
  • 12
    teaspoon white pepper
  • 12
    cup cooked chicken, diced
  • 1
    teaspoon sesame oil
  • 1
    egg, lightly beaten
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DIRECTIONS

  • In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
  • Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
  • Mix in chicken and sesame oil, and bring just to a simmer.
  • Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
  • Garnish with onion tops and serve hot.
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