20-Minute Chicken and Sweet Corn Egg Drop Soup

By Sprig Originals ✓ · cooked up in Sprig

The velvety chicken-and-corn soup from the front page of every Chinese takeout menu, built in one pot from a can of creamed corn. Chicken poached in ginger-scented stock, a cornstarch slurry for that spoon-coating body, and beaten egg drizzled in at the end for ribbons instead of scramble.

Ingredients

• 5 cups low-sodium chicken stock
• 3 thin slices fresh ginger, smashed
• 1 scallion, white part only, halved lengthwise
• 1 14.75-oz can cream-style corn
• 3/4 cup frozen or canned sweet corn kernels
• 1 tsp toasted sesame oil
• 1 tbsp Shaoxing wine or dry sherry
• 1 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp white pepper
• 1/2 tsp sugar (optional, if corn is not very sweet)

• 8 oz boneless skinless chicken breast
• 1 tsp cornstarch
• 1 tsp egg white (from the eggs below)
• 1/4 tsp kosher salt

• 3 tbsp cornstarch
• 4 tbsp cold water
• 2 large eggs, well beaten

• 2 scallions, green parts thinly sliced
• chili oil or white pepper, for serving

Instructions

1. Slice the chicken breast into thin pieces, then cut across into small 1/4-inch dice — smaller than you think, so it disappears into the soup. Toss with 1 teaspoon cornstarch, 1 teaspoon egg white (scoop it from one of your eggs before beating them), and 1/4 teaspoon salt. Let sit 10 minutes while you prep everything else.
2. Combine the 3 tablespoons cornstarch and 4 tablespoons cold water in a small bowl and stir smooth. Beat the 2 eggs in a separate cup or small pitcher with a spout. Have both within arm's reach of the stove.
3. Bring the chicken stock, ginger slices, and scallion whites to a boil in a 4-quart pot over medium-high heat. Reduce to a simmer and cook 4 minutes to infuse, then fish out and discard the ginger and scallion whites.
4. Stir in the creamed corn, corn kernels, Shaoxing wine, 1 1/2 teaspoons salt, white pepper, and sugar if using. Bring back to a gentle simmer and cook 3 minutes.
5. Drop in the marinated chicken a pinch at a time, stirring gently so the pieces separate rather than clump. Simmer 2 to 3 minutes, just until the chicken is opaque all the way through.
6. Re-stir the cornstarch slurry (it settles fast) and pour it into the simmering soup in a slow stream while stirring constantly. Cook 1 to 2 minutes more, until the soup turns glossy and thick enough to coat the back of a spoon. Add another tablespoon of slurry if you want it thicker.
7. Turn the heat down so the soup is barely moving — bubbles just breaking the surface, around 190°F. Hold the beaten egg 8 inches above the pot and drizzle it in a thin stream while slowly stirring the surface in one direction with a fork. Stop stirring and let it set for 20 seconds; you should have long silky ribbons.
8. Turn off the heat, stir in the sesame oil, and taste for salt. Ladle into bowls, top with sliced scallion greens, and pass chili oil and white pepper at the table.
9. Serve immediately — the cornstarch keeps thickening as it cools.

Chef's tips

Nutrition (per serving, estimated)

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