Chinese Chicken Corn Soup with Egg Drop | Quick Asian Soup
5
(1)
25 min
Quick
Kifli Kukták
Selymes, melengető és elképesztően gyorsan elkészíthető klasszikus ázsiai fogás. A zsenge édes kukorica, a szaftos csirkemellcsíkok és a finoman kavargó tojásvirág tökéletes harmóniát alkotnak.
Ingredients
Preparation method
Preparation
Cut the chicken breast fillet into thin strips or small cubes. Purée half of the sweetcorn with a hand blender until smooth for a silky texture, and leave the other half whole. Lightly beat the eggs in a small bowl.
Mix the cornstarch with 3-4 tablespoons of cold water until smooth. Finely grate the fresh ginger and garlic, and thinly slice the spring onions (reserve the greens for serving).
Cooking
Heat the chicken stock in a medium pot. Add the grated ginger, garlic, soy sauce, and both the whole and puréed sweetcorn. Bring to a boil, then reduce to a simmer.
Chef's tip
Puréeing half of the corn gives the soup an extra creamy, rich texture without using heavy cream.
Always pour the egg in a thin stream into a slow swirl so that fine ribbons form instead of cooking into a solid mass.
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