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Chicken Corn Egg Drop Soup Recipe (with Video)

Shellfish-free, Sugar-free, Sesame
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By
cj_eats

Discover our Chicken Corn Egg Drop Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
6

Prep 5min | Cook 5min

Ingredients

Chicken Marinade
- 8 oz Chicken breast, cut to 1/4" thin strips
- 0.25 tsp White pepper
- 1 tbsp Shaoxing wine
- 0.5 tbsp Oyster sauce
Eggs
- 4 Eggs, beaten
- 2 tbsp water
Cornstarch Slurry
- 4 tbsp Cornstarch
- 0.5 c water
Soup Ingredients and Garnishes
- 8 c Chicken Broth, high quality
- 2 c Corn, fresh or frozen
- 1 tsp Kosher salt, to taste
- 1 tsp White pepper
- 0.5 tsp MSG
- 2 Scallions, chopped
- 1 tsp Sesame oil, optional
- 0.25 tsp Turmeric, optional, for color
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Directions

Marinating the Chicken
1. Slice chicken into thin strips and marinate with white pepper, Shaoxing wine, and oyster sauce until the chicken has absorbed the seasonings.
Preparing the Garnish
1. Roughly chop corn kernels and slice scallions for garnish and set aside.
Preparing the Eggs
1. Crack eggs in a bowl and add 2 tbsp of water and mix well until beaten.
Preparing the Soup
1. 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.
2. Remix the cornstarch slurry and pour into the broth until slightly thickened.
3. 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.
Seasoning and Final Touches
1. Season to taste with salt, white pepper and msg. Add turmeric if desired for the additional yellow color.
2. Stir in scallions, and add sesame oil if desired. Enjoy!

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