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Make the restaurant-style Chinese egg drop soup with the minimum ingredients, within 15 minutes, and without any fuss.

Chinese Corn Soup (鸡蛋玉米羹)

4.67 from 9 votes
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.
Prep Time: 5 mins
Cook Time: 20 mins
Course: Main, Side
Cuisine: Chinese
Servings: 2 to 4
Author: Maggie Zhu

Ingredients

  • 1 tablespoon peanut oil (or vegetable oil)
  • 1/2 teaspoon ginger
  • 1 green onion , chopped
  • 1/2 pound (200 grams) ground chicken (or ground turkey)
  • 1 tablespoon Shaoxing wine (or Japanese sake) (Optional)
  • 1 teaspoon salt (or to taste)
  • 2 cups chicken stock (*see footnote 1)
  • 1 to 2 cups frozen corn (*see footnote 2)
  • 1/4 cup frozen peas (Optional)
  • 2 tablespoons potato starch
  • 3 eggs or 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

  1. 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.
  2. 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.

Nutrition

Serving: 1bowl, Calories: 176kcal, Carbohydrates: 22g, Protein: 8.5g, Fat: 6.3g, Cholesterol: 67.2mg, Sodium: 489.2mg, Fiber: 2.3g, Sugar: 9.8g