Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken corn egg drop soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken Corn Egg Drop Soup is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Chicken Corn Egg Drop Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook chicken corn egg drop soup using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Corn Egg Drop Soup:

1. Get 4 ounces chicken breast, finely chopped
2. Take 1 tablespoon water
3. Make ready 1 teaspoon cornstarch
4. Prepare 1 teaspoon oyster sauce
5. Take 1 1/2 cups fresh or frozen sweet corn
6. Take 5 cups organic or homemade chicken stock
7. Take 1/2 teaspoon turmeric powder
8. Make ready 1/2 teaspoon sesame oil
9. Take 1/2 teaspoon salt (or to taste)
10. Get 1 pinch white pepper
11. Prepare Cornstarch slurry: ¼ cup cornstarch combined with ½ cup chicken stock
12. Take 2 egg whites, lightly beaten (you can also include the yolks if you want)
13. Get 1 scallion, chopped
14. Take 1 tablespoon chopped cilantro (optional)
15. Prepare Freshly ground black pepper (optional)

Steps to make Chicken Corn Egg Drop Soup:

1. Marinate the chicken with 1 tablespoon of water, 1 teaspoon cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.
2. Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.
3. Next, add the sesame oil, salt, and white pepper. Turn up the heat slightly. Add the chicken to the soup, and use a spoon to break up any clumps of chicken while stirring for one minute.
4. Re-mix the cornstarch and chicken stock slurry until incorporated (since the cornstarch and water will separate when left to sit for more than a few minutes). Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. The soup will begin to thicken further as the cornstarch cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornstarch slurry until the soup is at your preferred consistency.
5. Next, use a large spoon or ladle to gently stir the soup in one direction, while slowly pouring the beaten egg whites into the soup. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.” Again, use your own discretion on how you personally like the texture of the egg!
6. Stir in half of the scallions, and add the rest as a garnish for serving. If you’re looking for a bit more flavor, you can also drizzle a bit of sesame oil over the top and sprinkle some chopped cilantro and fresh ground black pepper over each bowl.
7. Ready to serve and ENJOY!

So that is going to wrap this up for this exceptional food chicken corn egg drop soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!