Chicken Corn Egg Drop Soup

Chinese chicken corn soup

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Step 1

In a bowl, mix together the chopped chicken, water, and salt until well combined and most of the water is absorbed.

Step 2

Add the cornstarch and mix until no more dry cornstarch is visible. Finish by adding the oil and mixing until combined. Set aside to marinate until needed.

Step 3

In a medium saucepan, add the chicken stock or water, sweet corn, chicken bouillon powder, salt, sugar, food coloring or turmeric powder. Bring to a boil.

Step 4

Once the soup is boiling, add the prepared chicken all at one time and immediately stir vigorously with a fork or chopsticks to break up the chicken. Allow the chicken to cook for about 30 seconds or until cooked.

Step 5

When the chicken is cooked, reduce the heat so that the soup is at a simmer and give the cornstarch slurry a good stir. While stirring the soup, drizzle in the slurry. Then, let the soup simmer until thickened, about 15 to 30 seconds.

Step 6

Once the soup has thickened, slowly drizzle in the beaten eggs around the saucepan in a circular motion. Stir up the soup and add sesame oil and sliced green onions.

Step 7

For thin egg drops: Stir the soup while pouring in the eggs or wait for a second or two before stirring the soup. The sooner and more you stir the soup, the thinner and wispier the egg drops will be.

Step 8

For thick egg drops: After drizzling in the egg, let the soup sit for a few seconds before stirring. The longer you wait, the thicker the egg ribbons will be.

Step 9

Top the soup with more sliced green onions if you wish and serve! The soup will be super hot, so be careful and wait a few moments before enjoying.