As fall and winter sets in, this Chicken Corn Egg Drop Soup really hits the spot on a cold day. Chicken Corn Egg Drop Soup is a Cantonese favorite, especially among Hong Kong-ers and, no wonder, as it’s a really souped up (pun intended) version of our beloved egg drop soup with an added protein boost from chopped chicken and a touch of sweetness with the addition of corn.
We interrupt our regularly schedule programming for a note from Kaitlin: Bill (our dad) is allotted a quota of published dad jokes per month. That was one of them. We apologize in advance for any distress caused.
Which variety of corn you use for this special egg drop soup is a personal preference and depends on what you can find at your local markets. Sweet young corn is my preference, but the season always seems to be early and short, hence, we usually use regular yellow corn, which is less sweet but has the body and depth of flavor for making a really flavorful soup. Fresh corn is still readily available during the fall season and if not, frozen corn is a convenient and always-available alternative.
Chicken Corn Egg Drop Soup is usually available on most Chinese restaurant menus if you look for it, and is a welcome change over the usual wonton, hot and sour, and egg drop soup standard trio of favorites. Kick off the start of cold weather days with this one, folks!
Recipe Instructions
Marinate the chicken with 1 tablespoon of water, 1 teaspoon cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.
Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.
Next, add the sesame oil, salt, and white pepper. Turn up the heat slightly.
Add the chicken to the soup, and use a spoon or ladle to break up any clumps of chicken while stirring for one minute.
Re-mix the cornstarch and chicken stock slurry until incorporated (since the cornstarch and water will separate when left to sit for more than a few minutes).
Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. The soup will begin to thicken further as the cornstarch cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornstarch slurry until the soup is at your preferred consistency.
Next, use a large spoon or ladle to gently stir the soup in one direction, while slowly pouring the beaten egg whites into the soup. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.”
Again, use your own discretion on how you personally like the texture of the egg!
Stir in half of the scallions, and add the rest as a garnish for serving. If you’re looking for a bit more flavor, you can also drizzle a bit of sesame oil over the top and sprinkle some chopped cilantro and fresh ground black pepper over each bowl.
Enjoy this chicken corn egg drop soup!
Chicken Corn Egg Drop Soup
Ingredients
- 4 ounces chicken breast (115g, finely chopped)
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon oyster sauce
- 1½ cups fresh or frozen sweet corn
- 5 cups chicken stock (organic or homemade preferred)
- ½ teaspoon turmeric powder
- ½ teaspoon sesame oil
- ½ teaspoon salt (or to taste)
- 1 pinch white pepper
- 1/4 cup cornstarch (combined with ½ cup chicken stock)
- 2 egg whites (lightly beaten, you can also include the yolks if you want)
- 1 scallion (chopped)
- 1 tablespoon cilantro (chopped, optional)
- Freshly ground black pepper (optional)
Instructions
- Marinate the chicken with 1 tablespoon of water, 1 teaspoon cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.
- Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.
- Next, add the sesame oil, salt, and white pepper. Turn up the heat slightly. Add the chicken to the soup, and use a spoon to break up any clumps of chicken while stirring for one minute.
- Re-mix the cornstarch and chicken stock slurry until incorporated (since the cornstarch and water will separate when left to sit for more than a few minutes). Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. The soup will begin to thicken further as the cornstarch cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornstarch slurry until the soup is at your preferred consistency.
- Next, use a large spoon or ladle to gently stir the soup in one direction, while slowly pouring the beaten egg whites into the soup. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.” Again, use your own discretion on how you personally like the texture of the egg!
- Stir in half of the scallions, and add the rest as a garnish for serving. If you’re looking for a bit more flavor, you can also drizzle a bit of sesame oil over the top and sprinkle some chopped cilantro and fresh ground black pepper over each bowl.
nutrition facts
Can I use canned creamed corn in this? I think it is what my restaurant uses and it is delish
Hi Diane, Yes, you can use creamed corn ;-)
Perfect the way it were… But- I live in a motorhome so have a few cheats in that I used a poached chicken breast and a quick drizzle of soy, sesame oil, white pepper and black vinegar to serve. Also used both egg white and yolk. I’ve been following daily for 5 years but never comment, my bad. I lived in northern Thailand for 3 years and your website kept me sane (and fed). Promise to rate everything I cook from now on :)
Hi Joanne, thanks for sharing your comments
Loved it. Just perfect,the chicken and corn was delicious and could watch the sodium.
Thank you
You’re welcome Michele—glad you enjoyed our chicken and corn egg drop soup recipe :)
Excellent simple recipe with great flavor. It’s got cold here in Chicago and this will warm you up!
Hi Scott, good call – soup season has definitely started!
This was wonderful! Thank you for a fantastic day before thanksgiving lunch!
Excellent to hear you enjoyed the soup Mary and Happy Thanksgiving!
The taste brought me right back to childhood 😄. I looove your racepies, I have yet to find a bad recepie on this website.
Thanks so much Lizzie – glad you enjoyed this soup!
This was simply outstanding. So much better than any restaurant version I’ve had; I think they’ve all had added sugar, or maybe they used canned creamed corn.
Hi Heidepie, glad you enjoyed it!
LOVE your site and get your emails… always check them out!
Can you tell me where I can find the soup spoons pictured here? I’ve looked all over the internet with no luck. Really love contemporary asian tableware!
Hi Marcia, I bought them in China :-)
It’s the middle of Winter here in Perth, Australia. This recipe is perfect! Exactly what my toddler and I were after❤️🌽
Hi Amanda, glad you and your toddler enjoyed it – stay safe and warm!
My apologies, but is the chicken sipposed to be uncooked or cooked? I can’t tell because minced made me think it might be cooked…but i would assume no? Not sure if i have quarantine brain!
Hi Chey, the chicken is uncooked when added to the soup.