Chinese Chicken and Corn Soup

And here is the deliciously edible result of homemade chicken stock: a yummy scrummy Chinese Chicken and Corn soup. This was my favorite to have in a Chinese restaurant growing up. I have of course added my own flair on an originally simple recipe. I highly recommend this soup for any family members who are feeling poorly.



Chinese Chicken and Corn Egg Drop Soup

About 1 – 2 Cups of Left Over Chicken Bits Chopped (I used all the left over bits from my roast chicken)
1 small can of sweet corn
4-6 Cups of Chicken Stock, more will make the soup thinner
2 eggs, stirred as for western scramble
½ a sweet onion, finely chopped
2-3 cloves of garlic, minced
2 TBS Soy Sauce, more or less to taste
1 Small red chili, deseeded and finely chopped
3 Green onions, finely chopped
1 TBS pre minced ginger from a jar
A handful of cilantro, roughly chopped
Salt, at least ½ tsp or more to taste (since the stock is unsalted)
2 TBS Cornstarch, mixed with enough water to liquefy

Sautee the onion and garlic till soft and onions slightly colored. Add in chili. Stir-fry for a few seconds. Add the corn, chicken, and stock (add only 4 cups now, add more later if needed). Bring to a boil. Lower to a bubbling simmer. Leave with lid on for about 20 minutes or so. Stir in the soy sauce, ginger, and salt. Add the cornstarch liquid and bring up heat to about medium. Cook while stirring till it thickens a bit. Slowly add egg with a whisk or fork to create cooked swirls of egg in your soup. Test for seasoning and adjust accordingly. When done turn off heat and throw in cilantro, stir. Serve garnished with green onions.