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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)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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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.

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    • 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 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.

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    • on February 13, 2007

      I started with a whole chicken and made my own stock, all the meat went in and I used fresh corn rather than canned. What a delicious and hearty soup I ended up with. YUM!

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    • on June 25, 2006

      This is very nice. I used organic vegetable broth and I think I am going to make it again with chicken stock. Thanks!

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    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
    34%
    Total Fat 8.8 g
    13%
    Saturated Fat 1.9 g
    9%
    Cholesterol 63.2 mg
    21%
    Sodium 910.5 mg
    37%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 1.9 g
    7%
    Sugars 6.1 g
    24%
    Protein 12.0 g
    24%

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