Chinese Chicken and Corn Soup (Egg Drop)

Total Time
40mins
Prep
15 mins
Cook
25 mins

From Blue Corn and Chocolate.

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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

Directions

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

5 5

This is very close to the recipe my ex-husband (who is native Taiwanese) and I used to make a lot. We included a clove of minced garlic in the vegetable saute and would occasionally add diced firm tofu in place of the chicken. It makes a VERY yummy soup. Thanks for posting!

5 5

Really quick to put together and delicious! The only change I made just to suit what I had on hand was to use sherry instead of rice wine.

5 5

I liked this a great deal. Used almost a cup of canned white meat chicken which was kindof shredded, and I felt it fit nicely in the soup. (Plus it was easy!) I skipped the sesame oil and used egg whites only. I added some baby corn that I chopped up as well, and added more broth and spices (also added garlic) to compensate for the extra chicken and veggies. Sweetened it up with a bit of sugar substitute as well.