Friday, June 14, 2013

Chinese Corn and Chicken Egg Drop Soup (Su Mi Ji Rou Tang)

If you like egg drop soup, then this one's for you...In fact, it's better than your average ED soup (no, not that kind of ED, just egg drop ED), mostly because of the addition of ground chicken and creamed corn, which gives this soup more depth of flavor. I used to use 'Totole' chicken base for any Chinese recipe that called for chicken stock, but my new fav is the 'Tung Chun' brand from Hong Kong, which has no MSG (available at 99 Ranch Market). Of course, if you have the time to make a home-made chicken stock, then by all means do so. But, otherwise, chicken powder/base is a quick and flavorful alternative. Or, if all else is fails, then a good quality low-sodium canned chicken broth will suffice.



Ingredients:
1 lb. ground chicken
8 cups chicken stock (8 cups water+8 tbsp. Tung Chun chicken base)
Two 14-3/4 oz. cans creamed corn
1 tsp. white pepper
2 tsp. sugar
4 eggs, beaten
2 tsp. sesame oil
1/2 cup cornstarch + 10 tbsp. water (cornstarch slurry)
Chopped fresh cilantro for garnish

1. Put the chicken broth in a large stock pot and bring to a boil. Add the ground chicken, breaking up the pieces well. Bring stock back up to a boil, then reduce heat to simmer. Skim off any of the foamy stuff that comes up to the top.

2. Once chicken is cooked through and most of the foam has been removed, add the creamed corn, white pepper, and sugar. Stir to combine.

3. Bring soup back up to a boil, then stir in the cornstarch slurry. Cook for about 5 minutes or until soup is thickened. 

4. Swirl in the beaten eggs, stirring the soup constantly with a spoon in a clockwise motion.

5. Turn off heat and stir in the sesame oil. Season with additional white pepper and salt, as needed.

6. Ladle into serving bowls and garnish with a bit of chopped fresh cilantro.


Ground chicken, cornstarch slurry, and 4 eggs beaten.

Bring chicken stock to a boil and add ground chicken, breaking up the pieces well. Skim off any foam that comes to the top.

Add the creamed corn, white pepper, and sugar.


Bring the soup back up to a boil and add the cornstarch slurry.

Once the soup has thickened, stir in the beaten eggs.

Turn off heat and stir in the sesame oil. Reseason with salt and/or white pepper, as needed.


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