Indo Chinese Corn and Chicken Egg Drop Soup

INDO CHINESE CHICKEN SWEETCORN EGG DROP SOUP 

• Prep Time: 10 minutes Cook Time: 10 minutes Yield: 2 1x Category: Soup, Dinner, Mains Cuisine: Chinese, Indo-Chinese, Gluten Free Diet: Gluten Free

Charlie had already eaten and was leaving for another car meet by the time this was done.  He must have gotten his dinner from the Korean store because he said there was some kim bob on the table for me. There was also an unopened bag of Korean noodles on the table.
INGREDIENTS

• 1 X 400g can creamed corn
• 400ml chicken stock
• 300g boneless chicken thigh, cut into bite-sized pieces
• 1 teaspoon grated ginger
• ½ teaspoon sea salt flakes (or to taste)
• ¼ teaspoon ground white pepper
• 3 spring onions, sliced thinly (green only)
• 2 teaspoons cornflour mixed in ¼ cup water
• 1 large egg, whisked
• Dark soy sauce, green chilli slices in white vinegar – to serve

INSTRUCTIONS

• Add creamed corn, chicken stock, boneless chicken, ginger, salt and pepper to a medium saucepan on high. Bring to a rolling boil (approximately 5 minutes).
• Reduce heat to medium. Add the spring onion and cook for 2 minutes.
• Add the cornflour mixture and mix well. Continue to cook on medium heat for 3-4 minutes until the soup has thickened and coats the back of a spoon.
• While the soup is gently bubbling, give it a quick stir to create a gentle whirlpool. Slowly drizzle the whisked egg in the center of the whirlpool in a thin stream. Remove from heat and stir very gently to distribute the egg ribbons evenly.
• Serve hot with a few drops of dark soy sauce and vinegar-soaked green chillies.

NOTES

The two simple condiments are what really makes this soup extra delicious – A few drops of soy sauce and a few drops of the vinegar along with a couple of slices of green chillies that are soaking in it.

To Make It Vegetarian – Simply skip the chicken and substitute chicken stock with veg stock.

This is a really thick soup, but it can be easily thinned by adding 100-200ml extra stock.

If you can’t find canned creamed corn, boil some fresh corn (1-2 cobs) with a teaspoon of sugar and pinch of salt in a pot of water. Cool, remove the kernels in a blender, add a cup of the cooled boiling water and blend to get a coarse mixture. Use this instead of the canned creamed corn.