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    You are in: Home / Chinese / Chinese Chicken and Corn Soup (Egg Drop) Recipe
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    Chinese Chicken and Corn Soup (Egg Drop)

    Chinese Chicken and Corn Soup (Egg Drop). Photo by Peter J

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    littleturtle's Note:

    From Blue Corn and Chocolate.

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    Units: US | Metric

    • 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 1/2 tablespoons soy sauce
    • 1/2 teaspoon white pepper
    • 1/2 cup cooked chicken, diced
    • 1 teaspoon sesame oil
    • 1 egg, lightly beaten


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

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    Ratings & Reviews:

    • on October 10, 2007


      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!

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    • on February 19, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chinese Chicken and Corn Soup (Egg Drop)

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 233.3
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 1.9 g
    Cholesterol 63.2 mg
    Sodium 910.5 mg
    Total Carbohydrate 27.4 g
    Dietary Fiber 1.9 g
    Sugars 6.1 g
    Protein 12.0 g

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