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.

Similar Recipes

Gabby’s Pantry Pasta Soup

Gabby’s Pantry Pasta Soup

Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander  powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...

Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls

Watch the full recipe belowThis recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch...

Vegemite and Cheese Scrolls

Vegemite and Cheese Scrolls

Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...

Laura’s Mum’s Meatball Pasta

Laura’s Mum’s Meatball Pasta

Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan  Chopped parsely Spaghetti Breadcrumbs Salt & Pepper  Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...

Crispy Chilli Oil

Crispy Chilli Oil

Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns  2 bay leaves  1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...

Mango Ceviche

Mango Ceviche

Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange  1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!