Chicken Corn Egg Drop Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice chicken into thin strips and marinate with white pepper, Shaoxing wine, and oyster sauce until the chicken has absorbed the seasonings.

Step 2

Roughly chop corn kernels and slice scallions for garnish and set aside.

Step 3

Crack eggs in a bowl and add 2 tbsp of water and mix well until beaten.

Step 4

In a pot add the chicken broth, chicken, and corn. Cover and bring to a boil. The pieces of chicken should be cooked through at this point, but continue simmering on low until cooked through. Uncover and reduce heat to low.

Step 5

Remix the cornstarch slurry and pour into the broth until slightly thickened.

Step 6

Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbon of egg or "egg flowers" in the soup.

Step 7

Season to taste with salt, white pepper and msg. Add turmeric if desired for the additional yellow color.

Step 8

Stir in scallions, and add sesame oil if desired. Enjoy!