Chinese Chicken and Corn Soup (Egg Drop) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Blue Corn and Chocolate. Ingredients:
4 green onions, finely minced (white parts only, but chop tops and reserve for garnish if desired) |
2 teaspoons gingerroot, finely minced |
1 tablespoon peanut oil |
1 (15 -16 ounce) can creamed corn |
2 cups chicken stock or 2 cups vegetable broth |
2 tablespoons rice wine |
1 1/2 tablespoons soy sauce |
1/2 teaspoon white pepper |
1/2 cup cooked chicken, diced |
1 teaspoon sesame oil |
1 egg, lightly beaten |
Directions:
1. In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
2. Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
3. Mix in chicken and sesame oil, and bring just to a simmer.
4. Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
5. Garnish with onion tops and serve hot.
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