Cantonese Chicken and Corn Egg-Drop Soup

Ingredients

• 3 cup fresh corn kernels (from about 3-4 ears of corn, divided)
• 6 cup low-sodium chicken broth
• 8 oz boneless, skinless chicken breast (cut into 1/2-inch pieces)
• 1 tbsp fresh ginger (minced)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• kosher salt (to taste)
• 0.25 tsp ground white pepper
• 2 eggs (lightly beaten)
• 2 scallions (thinly sliced)

Steps

1. 1

   In a blender, combine 1 cup of the corn kernels and 1 cup of the chicken broth. Blend until the mixture is completely smooth, about 1 minute.

2. 2

   In a large pot or Dutch oven, combine the remaining 5 cups of chicken broth, the corn puree, and the remaining 2 cups of corn kernels.

3. 3

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes.

4. 4

   Add the diced chicken pieces and minced ginger to the pot. Continue to simmer until the chicken is cooked through, about 5 to 7 minutes.

5. 5

   Stir in the soy sauce, sesame oil, salt, and white pepper.

6. 6

   Turn off the heat. While the liquid is still very hot but not boiling, slowly pour the beaten eggs into the soup in a thin, steady stream.

7. 7

   Wait 15 seconds for the eggs to set, then stir very gently once or twice with a spoon to create long, delicate ribbons. Do not stir vigorously or the eggs will break apart.

8. 8

   Taste and adjust seasoning with additional salt if needed. Ladle into bowls and garnish with sliced scallions.

Notes

If using frozen corn, ensure it is fully thawed and patted dry before measuring. For a complete meal, serve with steamed jasmine rice. Avoid simmering the soup after adding the eggs, as high heat will make the egg ribbons rubbery.

Nutrition per serving

• soup
• chicken
• corn
• egg drop
• Cantonese
• Chinese
• main
• appetizer