Slivers of chicken are lightly fried. Shredded corn, onion, garlic and carrot are added. Chicken bone broth is poured in and thickened before beaten eggs are stirred in. Chicken and corn egg drop soup will chase rainy day blues away any day. Absolutely delicious!
Two chicken thigh fillets to make enough soup for six people. Can you believe it? It’s true. This is essentially an egg drop soup and the chicken was really just to satisfy the carnivores in my family.
And how much corn? An ear. Yes, I used fresh. Canned corn kernels may be substituted but you won’t get enough sweetness in the broth. With fresh corn, as the kernels cook in the broth, they flavor broth in a beautiful way.
Start by lightly frying the chicken in a little oil.
Add the vegetables and cook, stirring, for about a minute or so.
Pour in chicken broth, bring to the boil, lower the heat, cover the wok and simmer everything together for about ten minutes.
Pour in starch solution to thicken the soup. This is the trick to make sure that when you serve the soup, the chicken, vegetables and wisps of egg appear to be suspended in the broth. Without thickening the soup, everything will just sink to the bottom of the soup bowl.
After adding the starch solution, cook with plenty of stirring until the soup has lightly thickened.
Turn off the heat and drizzle the beaten eggs in a thin stream over the entire surface of the soup. Let sit for about ten seconds then stir.
Taste the soup, add more salt and pepper, if needed. Sprinkle in sliced scallions, stir and serve.
- Cut the chicken thigh fillets into thin strips. A thickness of a quarter inch or less is ideal.
- Peel the carrot and cut into quarter inch cubes.
- Peel the corn and discard all the hair. Rub the corn against a box grater to slice the kernels.
- Peel and roughly chop the onion.
- Peel and mince the garlic.
- Heat the cooking oil in your wok.
- Lightly fry the chicken with a bit of salt and pepper.
- When the chicken is no longer pink, add the carrot, corn, onion and garlic. Sprinkle in more salt and pepper. Cook, stirring, for a minute or two.
- Reserve a quarter cup of the broth. Pour the rest into the wok. Bring to the boil, lower the heat, cover and simmer for ten minutes.
- Turn up the heat. Stir the starch into the reserved broth. Pour into the wok. Cook, stirring often, until the broth has thickened and no cloudiness remains.
- Beat the eggs in a bowl.
- Turn off the heat. Drizzle the beaten eggs over the hot soup. Let them solidify for about ten seconds before stirring gently.
- Taste the soup. Add more salt and pepper, if needed.
- Add the scallions, stir and serve.
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