Egg Drop Chicken Soup
Ingredients:
- 45 mlCanola Oil
- 5 mlSesame oil
- 500 gBoneless Chicken Thighs
- 3 lChicken Stock
- 2 cansCorn
- 60 gGinger, Sliced
- 11 mlFish Sauce
- 60 mlWhite Wine
- 6Scallions, 2 whole and smashed, 4 thinly sliced
- 10Eggs, beaten
- 10 gSalt
- 6 gTurmeric
- 6 gPepper, ground
- 100 gCornstarch, mixed in 80 ml Water
Method:
- In a Dutch Oven on medium high heat, add Chicken Stock. Cover, bring to a simmer. Add whole Scallions, and Ginger, reduce heat to low.
- In a sauce pan on medium high heat, add Oil, allow to get hot. Add Chicken, lightly season with Salt, Pepper, and Garlic Plus. Saute for 4 minutes, turn, lightly season with Salt, Pepper, and Garlic Plus, saute for 4 more minutes, (until golden). Add Chicken to the Chicken Stock. Deglaze pan with Wine, allow Wine to mostly reduce. Add contents of sauce pan to the Dutch Oven. Simmer, for 30 minutes, (until the chicken is cooked through). Remove Chicken, cut into 0.5 cm cubes. Remove Ginger, and Scallions, discard.
- Add Cornstarch, Pepper, Turmeric, Sesame Oil, and Salt. Mix until well combined, and Soup has thickened.
- Bring the Soup to a gentle simmer and then drizzle the Egg into the soup. Allow to set for 5 seconds before breaking up with a spoon. Turn the heat off.
- Add Scallions, and Corn, mix well. Remove from heat.
- Serve