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Cantonese chicken & corn egg drop soup

  • 1 t Neutral Oil
  • 1/2 cm Ginger Root, minced
  • 480 g Chicken Stock or Water
  • 60 g Chicken Breast
  • 60 g Frozen Corn Kernels, thawed
  • Seasoning
    • 1/2 t Medium-Grain Salt
    • 1/4 t White Sugar
    • 1/4 t Fish Sauce or Soy Sauce
  • Slurry
    • 1 T Potato Starch
    • 3 T Water
  • 1 Egg, beaten
  • 1/4 t White Peppercorns, ground
  • 1/4 t Sesame Oil, toasted
  • Fresh Cilantro Leaves, chopped
  1. Build base. Heat oil in saucepan over medium heat. Fry ginger 30 seconds until fragrant. Add stock and chicken breast.
  2. Cook chicken. Bring to boil and reduce to simmer. Simmer chicken breast 5-6 miutes until cooked through. Remove chicken from water.
  3. Shred chicken. Pound the cooked breast with the back of a knife, and shred until the breast resembles stringy, crumbly bits.
  4. Cook corn. Bring to boil. Add corn, and boil 2-3 minutes until cooked. Reduce to simmer. Add shredded breast and stir in seasonings.
  5. Add slurry. Mix slurry in a separate bowl. Stiring continuously, slowly pour in prepared slurry.
  6. Make egg drop. Remove from heat. Stirring continuously, slowly pour egg in a thin stream.
  7. Season with white pepper and sesame oil.
  8. Serve garnished with cilantro.

  1. Li, Stephanie and Chris Thomas. "Egg Drop [Anything] Soup." YouTube: Chinese Cooking Demystified. 29 December 2021. ↩