The ultimate comfort food you can easily create at home. My recipe uses the traditional approach to cook chicken, corn, and peas along with eggs in a hearty chicken soup.
1 tablespoon Shaoxing wine (or Japanese sake)(Optional)
1teaspoonsalt(or to taste)
2cupschicken stock(*see footnote 1)
1 to 2cupsfrozen corn(*see footnote 2)
1/4 cup frozen peas(Optional)
2tablespoonspotato starch
3eggsor 4 egg whites, beaten
Instructions
Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
Swirl potato starch slurry into the soup. Mix well.
Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you’d like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
Serve warm.
Notes
I used 2 cups chicken stock plus 2 cups water in the soup, because the ground chicken adds a great flavor and helps create a rich soup. If you want to skip the ground chicken, or if you prefer an extra rich soup, use 4 cups chicken stock instead.
Use 1 cup for a lighter soup as a side. I prefer using 2 cups to make a rich soup, and serve it as a main dish for a light dinner.