This is my super easy Chinese Chicken and Corn Soup, which is sometimes known as Egg Drop Soup.
INGREDIENTS
1. A large chicken breast
2. Shaoxing rice wine (4 - 6 tbsp)
3. A can of creamed corn
4. Chicken stock (1 - 1.5 litres)
5. Cornflour (1 & ½ tbsp)
6. 2 egg whites
7. A dash of sesame oil
8. Salt (½ to 1 tsp)
9. 1 Spring Onion
Chinese chicken corn egg-drop soup is a popular staple often order as a starter in Cantonese Chinese restaurants. As a kid, I remember this soup being served first at every wedding and Chinese New Year banquet that I went to. It's so tasty that you must try not to have seconds, otherwise you would be too full for the remaining courses!
Chicken and corn, egg- drop soup is so popular in Chinese restaurants that I am surprised my mum did not cook it more often at home. It is one of the easiest and quickest soups to make. It only requires 9 ingredients and takes 15 to 20 minutes to prepare and cook!
The combination of ingredients, particularly the chicken, corn and egg, means that it produces a delicious and nutritrious soup: ideal as a starter and perfect as a light lunch.
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CHAPTERS
0:00 Introduction
0:58 Ingredients
1:33 Preparation
3:43 Cooking Method
6:15 Serving Suggestion
MUSIC
Keys to the Apocalypse - Unicorn Heads