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Chinese-Style Chicken and Sweetcorn Sunshine Soup
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Description
Have you ever gone for a Chinese meal and been served that gloopy, grey-yellow mess that is often the excuse for chicken and sweetcorn soup? It’s so frequently over-thickened with corn starch, and there’s hardly a piece of chicken in it!
Fortunately, it’s very easy to make your own and if you make this with good quality eggs, the final colour tends to be a very bright yellow, hence the name. 
Ingredients
- 4 cups Chicken Stock
- 1 whole Chicken Breast, Thinly Sliced
- 1 can Sweetcorn (small)
- 1 whole Egg
- 1 Tablespoon Oil
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Cornstarch (mixed With A Little Water)
- Salt And Papper
Preparation
1) Heat both oils in a saucepan and lightly cook the sliced chicken until sealed.
2) Add the chicken stock and allow to simmer for 15 minutes.
3) Drain the sweetcorn and add to the soup; turn the heat right down.
4) Using a fork (yes, a fork), slowly drizzle the egg into the soup in so it forms thread-like ‘ribbons.’ If you tip the egg in too fast, it will just form a solid mass.
5) Season with salt and pepper to taste, before adding the cornflour/cornstarch a little at a time, stirring constantly until the soup is at the desired thickness. (Remember that the soup will continue to thicken as it re-reaches boiling temperature, so don’t add too much cornflour. If it does become too thick, stir in a little more water or chicken stock.)
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5 Comments
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babskitchen on 9.9.2009
This was really good and very easy to make. I think next time I’ll add a second egg in. I served it along with my Oriental fried rice and also some egg rolls. A keeper for sure!
tory on 9.5.2009
I have been searching for an eggdrop soup for ever! We enjoyed a variation of this soup tonight. It was delicious. Everyone loved it! The kids have asked for it again for the next soup night and it was easy enough that I bet the big kids could whip it up. Thank you!
Frank on 9.4.2009
I will definitely try this. I was a Chinese Mandarine linguist in the Navy and had the opportunity to have Chinese cuisine many times but have been unable to reproduce it at home. Thanks for the five star recipe.
Lynn on 9.4.2009
This shames me with all the great cooks here, but I make a “cheaters” version of this when I am sick using the chicken noodle soup in the red and white can. And if I have a lemon on hand I add a big squeeze of that too.
babskitchen on 9.4.2009
Oh, I can’t wait to try this. Am hoping this is the recipe I’ve been searching for for years. Sounds like the recipe I can only find at a really good Hunan restaurant in Cleveland.