10-Min Chicken & Corn Egg Drop Soup—My Secret to PERFECTION!

By CiCi Li · 10 min

Ingredients

Instructions

1. Cut the chicken into small cubes, season with salt and white pepper, and set aside.
2. Chop the scallions, beat the eggs until smooth, and mix the cornstarch with the water into a slurry.
3. Bring the chicken stock and salt to a gentle boil in a pot over high heat.
4. Add the chicken and corn and cook for about 2 minutes, until the chicken is just cooked through.
5. Stir the slurry, then pour it gradually into the soup and mix gently until slightly thickened.
6. Set the heat to medium so the soup keeps gently boiling. Slowly drizzle in the eggs while stirring. For thinner ribbons, stir as you pour; for thicker ribbons, let the eggs sit a few seconds before stirring.
7. Add the scallions and a dash of sesame oil, then serve. (The text cuts off here, so the final step is incomplete.)

Summarized from CiCi Li's video. Watch it for the details.

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