How to Make Chicken Corn Egg Drop Soup in 10 Minutes!

Von CiCi Li · 10 Min.

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Zubereitung

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 to make a slurry.
3. Bring the chicken stock and salt to a gentle boil over high heat in a pot.
4. Add the chicken and corn and cook about 2 minutes, until the chicken is just cooked through.
5. Stir the slurry, pour it 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: stir as you pour for thin ribbons, or wait a few seconds before stirring for thicker ones.
7. Stir in the scallions, sesame oil and white pepper, then serve.

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