Silky Chicken and Corn Egg Drop Soup
A velvety, golden soup where sweet corn kernels and shredded chicken mingle in a delicately thickened broth, finished with ribbons of beaten egg that bloom into silken wisps. This Cantonese comfort classic comes together in under 30 minutes and warms you from the inside out.
Ingredients
- 2 boneless skinless chicken thighs (about 10 oz)
- 2 cups fresh or frozen corn kernels
- 1 can (15 oz) creamed corn
- 4 cups chicken stock
+ 8 more ingredients
Instructions
Bring chicken stock to a boil in a large pot. Add chicken thighs and ginger, reduce to a gentle simmer, and poach for 12 minutes until cooked through.
Remove chicken to a cutting board. Shred finely using two forks. Keep the stock at a simmer.
Add corn kernels and creamed corn to the simmering stock. Stir in Shaoxing wine, salt, and white pepper. Cook for 3 minutes.
Give the cornstarch slurry a stir and pour it into the soup in a thin stream while stirring gently. The soup should thicken to a silky, slightly viscous consistency within 30 seconds.
Return the shredded chicken to the pot and stir.
Bring the soup to a gentle simmer. Slowly drizzle in the beaten eggs in a thin stream while using chopsticks to stir the surface in one direction, creating delicate egg ribbons.
Remove from heat, drizzle with sesame oil, and ladle into bowls. Garnish with sliced scallions.
Nutrition Estimate
Per serving • Estimated by Blinner AI