Chicken and Corn Egg Drop Soup

Matt Sinclair

Ingredients:

Serves: 4

  • 2 Tbsp oil
  • 1 red shallot, finely diced
  • 4cm piece ginger, grated
  • 2 cups corn kernels, roughly chopped
  • 100ml Shaoxing wine
  • 1.5 litres chicken stock
  • 2 Tbsp corn flour
  • 2 tsp light soy sauce
  • 150g deboned BBQ chicken, roughly chopped
  • 3 eggs, lightly beaten
  • ¼ tsp white pepper
  • Salt
  • 1 Tbsp sesame oil
  • 2 spring onions, finely sliced

Method:

  1. Heat the oil in a heavy-based pot over a medium heat and fry off the shallot and ginger for 1-2 minutes, stirring often. Add the corn, mix to combine, and cook for 1 more minute before adding the Shaoxing wine. Let it simmer until the liquid reduces by about half. Pour in the stock and bring to a boil. Reduce the heat to low and let the soup simmer for about 20 minutes.
  2. In a small bowl, combine the cornflour and soy sauce with 3 Tbsp water and whisk together until the cornflour has dissolved. Pour into the soup and mix well.
  3. Add the chicken to heat it through and season the soup with white pepper and salt to taste. Gently drizzle the egg into the soup, stirring constantly with a fork to break it up. Once the egg has set into ribbons, remove from the heat, and serve. Garnish with a little drizzle of sesame oil and spring onions.

Our friends at Wine Selectors suggest pairing this dish with a Riesling.

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