Chinese Chicken Corn Soup
This Chinese Chicken Corn Soup is an egg-drop soup that features shredded chicken, corn and a rich chicken stock base thickened with cornstarch slurry. It's easy to make, and a comforting winter dish.
Ingredients
- 5 cups chicken stock or chicken bouillon cubes
- ½ cup boiled and shredded chicken
- ¾ cup corn pulsed in the blender a few times
- ½ tsp black pepper
- salt to taste
- 1 teaspoon soy sauce to taste
- 1 teaspoon hot sauce to taste
- 1 teaspoon vinegar
- cornstarch slurry 1 tablespoon cornstarch mixed with 4 tablespoon water
- 1 egg white beaten
Instructions
- Bring chicken stock to a boil then add shredded chicken, crushed corn, black pepper, vinegar, soy and hot sauce.
- Make a cornstarch slurry by combining cornstarch with water to make a thin paste. Pour it slowly into the boiling soup till it reaches light to medium thickness.
- Beat one egg white in a bowl and add it slowly while stirring the soup; it will create ribbons as the egg whites cook.
- Serve the soup with hot sauce, soy sauce and chopped green chili in vinegar so everyone can customize the heat level.
Notes
- I like to add more soy sauce, hot sauce and green chili to the soup when serving. This soup is always served with these sauces on the side.