Chicken Comforting Chinese

Chinese chicken and corn egg-drop soup

Name: Chinese chicken and corn egg-drop soup recipe
Yield: 4
Cuisine: /chinese
Ingredients: 1 skinless chicken breast; 750 ml (3 cups) chicken stock, plus 3 tablespoons extra; 1 teaspoon light soy sauce; 1/2 teaspoon ground turmeric; 1 teaspoon minced ginger; 1 garlic clove, crushed; 1/2 teaspoon sesame oil; 1 tablespoon Chinese cooking wine (shaoxing); 225 g (1 1/2 cups) thawed frozen sweet corn kernels, 1/2 cup roughly chopped; 1 1/2 tablespoons cornflour; 1 egg, plus 1 egg white, lightly beaten; 1 pinch of ground white pepper; Chopped coriander leaves; Sliced spring onion; Freshly ground black pepper

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by delicious. team

delicious. team

Apr 24, 2020

"This is a wholesome staple when I’m feeling down, and definitely a ‘warm your belly and heart’ kind of dish," says Khanh Ong. This is an edited extract from A Gay Guy's Guide to Life, Love, Food by Khanh Ong. Published by Plum, RRP $34.99, photography by Lauren Bamford.

1 skinless chicken breast
750 ml (3 cups) chicken stock, plus 3 tablespoons extra
1 teaspoon light soy sauce
1/2 teaspoon ground turmeric
1 teaspoon minced ginger
1 garlic clove, crushed
1/2 teaspoon sesame oil
1 tablespoon Chinese cooking wine (shaoxing)
225 g (1 1/2 cups) thawed frozen sweet corn kernels, 1/2 cup roughly chopped
1 1/2 tablespoons cornflour
1 egg, plus 1 egg white, lightly beaten
1 pinch of ground white pepper

To serve

Chopped coriander leaves
Sliced spring onion
Freshly ground black pepper

Method

1.

Place the chicken breast in a medium saucepan. Cover with cold water, then bring to the boil over high heat. Reduce the heat to low and simmer for 13–16 minutes until the juices run clear when the chicken is pierced with a knife. Set aside to cool, then shred into fine pieces.
2.

Combine the chicken stock, soy sauce, turmeric, ginger, garlic, sesame oil, shaoxing and corn in a saucepan over high heat and bring to the boil.
3.

Place the cornflour in a small bowl and, using chopsticks, mix with the extra chicken stock to make a slurry (lol). Give the corn mixture a stir and pour in the slurry (this thickens the soup).
4.

Now, turn the heat off and, while gently stirring the soup in one direction, slowly pour in the beaten egg in a steady stream to form egg ribbons.
5.

Stir in the shredded chicken, add the white pepper and serve in cute little bowls topped with a sprinkling of coriander, spring onion and black pepper.