2teaspoonscornflourcornflour slurry, 2 teaspoons cornflour to 4 teaspoons water
1eggbeaten
1spring onion
¼teasoon sesame oil
Instructions
Chop spring onions, set aside
In a pot, put the chicken broth and bring to a boil.
Add sweetcorn kernel, white pepper and salt. Reduce the heat and simmer for about 5 minutes.
Add in the chicken and add the cornflour slurry, stirring all the time. Stir for 30 seconds.
Stir soup while pouring the beaten egg into the soup in a slow and steady stream.
Take off the heat, garnish with spring onions and season with sesame oil.
Sweetcorn egg drop soup is ready.
Enjoy it on its own, with bread etc.
Notes
Note
Boil chicken and bones with salt and 1 chicken seasoning to get chicken stock.
To make chicken stock from stock cube or powder, use 1 square cube or 1 teaspoon powder to 1 cup or 1 1/2 cups of boiling water.
You can use either whole egg or egg white.
Do not beat your egg until foaming.
Do not cook sweetcorn egg drop soup on high heat in order to reduce foaming.
If the soup is not thick enough to your taste, add more cornflour slurry.
When adding the egg, stirring the soup rapidly as you pour it in will result in very fine egg flowers. Stirring slowly and gently will result in large egg ribbons. It all depends on which you like.