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Delicious Chinese sweet corn egg drop soup

Sweetcorn egg drop soup

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Sweetcorn egg drop soup is one of the most popular and basic Chinese soups in Nigerian-Chinese restaurants.
Prep Time 5 minutes
Cook Time 6 minutes
Course Appetizer, Side Dish, Soup
Cuisine Chinese, Nigerian
Servings 2

Ingredients
  

  • 3 cups chicken broth
  • ½ cup sweetcorn kernal
  • ¼ teaspoon White pepper
  • salt
  • ¼ cup chopped cooked chicken
  • 2 teaspoons cornflour cornflour slurry, 2 teaspoons cornflour to 4 teaspoons water
  • 1 egg beaten
  • 1 spring onion
  • ¼ teasoon 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.
Keyword chicken soup, egg, quick