Chicken and Corn Egg Drop Soup Recipe (with Video)

Prepare the ingredients
1. (If using pre-cooked chicken, skip this step) Slice the chicken breast into small cubes, about the size of a corn kernel. Add into a bowl with Shaoxing wine (or water), salt, white pepper, and cornstarch. Give it a mix. Add neutral oil, give it a final mix, then set aside to let marinate briefly.
2. Mince the shallot and garlic. Grate the ginger.
3. Purée or blend one can of the whole kernel corn, including the liquid. You should still be able to see small chunks of corn. This will add thickness to the soup!
4. In a bowl or measuring cup (preferably with a spout), beat 2 eggs. Set aside.
5. Prepare the cornstarch slurry by mixing cold water with cornstarch in a bowl.
Make the soup
1. In a preheated pot on medium-low heat, add neutral oil. Once the oil is warm, add the aromatics: minced shallots, garlic, and ginger. Cook until they soften and release their fragrance.
2. Add the puréed corn and the second can of whole kernel corn (including its liquid).
3. Add the low sodium chicken broth and marinated (or pre-cooked) chicken. Bring up to a boil.
4. Lower the heat back to a simmer, then season to taste with salt and white pepper.
5. Give the cornstarch slurry a mix to dissolve any settled starch, then add to the soup. Give it a stir, and make sure the soup is simmering. It should thicken within 10-20 seconds. You can add more cornstarch slurry if you prefer it thicker.
6. Turn the heat off, and add the sesame oil.
7. Slowly drizzle in the eggs in a circular motion, let it set for about 10-15 seconds, then give the soup a stir to create the beautiful egg ribbons. The more you stir, the smaller the egg strands will be, so do it to your preference!
8. Garnish with scallions, and enjoy!
Reheating instructions
1. Soups thickened with cornstarch slurry will lose its thick texture as it cools. I recommend reheating any leftovers over the stove, bringing it to a simmer, and adding additional cornstarch slurry.