Chinese Chicken and Corn Soup (Egg Drop)

littleturtle's Note:

From Blue Corn and Chocolate.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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 ½ tablespoons soy sauce
• ½ teaspoon white pepper
• ½ 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.

Reviews

[Hunkle]

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!

[Peter J]

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.

[yogiclarebear]

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.