Chinese Chicken and Corn Soup
9 ingredients · 7 steps · from Supa Eazi
Ingredients
- 1 piece Skinless chicken breast
- 2 Egg whites
- 1 Chicken stock cube
- 2 tablespoons Corn flour or cornstarch
- to taste Salt
- 1 stalk Spring onion
- 1 can Cream style corn
- 3-4 tablespoons (for marinating) + dash (for soup) Shaoxing rice wine
- dash Sesame oil
Steps
- Roughly cut the chicken breast, removing any skin or bone.
- Mince the meat using a food processor (do not mince too finely).
- Place the minced chicken in a bowl and marinate it with three or four tablespoons of shaoxing rice wine. Give it a good mix and set aside.
- Make the chicken stock by adding 1 to 1 ½ liters of boiling water to one stock cube.
- Prepare a corn flour slurry by adding cold water to two tablespoons of corn flour and stirring until smooth.
- Finely chop the spring onion (for garnishing).
- Separate the whites from the yolks of the two eggs. Add two tablespoons of cold water to the egg whites and give them a light beating.
Recipe extracted by Foodle from “Chinese Chicken and Corn Soup | Egg Drop Soup Recipe” by Supa Eazi. Quantities follow the video and may be approximate — watch the original for technique.