This is the the dish that inspired Paul Simon’s song when he saw it on a menu at a NY Chinese restaurant. The next time you hear Mother and Child Reunion you will think about this recipe too.
Mother and Child Reunion (Chicken and Corn Egg Drop Soup)
Servings
Ingredients
- 1 whole chicken or 4 chicken quarters cut up
- 1 carrot cut up into large chunks
- 1 stalk celery cut up into large chunks
- 1 onion cut into quarters
- 1 teaspoon black peppercorns
- 1 teaspoon kosher salt
- 2 tablespoon soy sauce
- 1 tablespoon Mirin
- 1 cup canned corn
- 1 cup canned cream corn
- 2 tablespoon corn starch dissolved in 1/4 cup water
- 2 eggs
- 6 scallions chopped
- 1 teaspoon sesame oil optional
- 1/2 teaspoon sriracha optional
- 3 cup cooked rice
Instructions
- Place chicken, carrot, celery, onion, peppercorns and salt in a large pot. Cover with water. Simmer fro 1 hour. Remove the chicken and take the chicken off the bones, cover and set aside in fridge for later use. Put the bones back in the soup pot and simmer for at least another 2 hours.
- Strain soup and put the stock back in the clean pot. (if desired stock can go in the fridge at this point for future use)
- Bring stock up to a boil and add soy sauce, mirin, and both cans of corn. Add cornstarch mixture and allow to boil for a few minutes to thicken. Turn off the heat and stream the eggs in slowly while stirring the pot with a fork in an S like motion.
- Once all eggs have been stirred in add the chicken back in and you are ready to serve.
- Place a spoon full of rice in a bowl. Pour soup with chicken over top. Sprinkle on scallions and then drizzle a drop of sesame oil and sriracha if desired.
Thanks for posting this. I made this soup for my friends and we all enjoyed it.
I made this for Shabbat. It was a hit. I used broth I had made and frozen. I also used sake instead of mirin. It will be a soup I will make again.
I made the broth from scratch as directed. I did not have mirin so I used a TB of apple cider that I had in the fridge.It has been very cold here so it was a perfect Erev Shabbat meal, ready at sundown with fresh challah. The sriracha and sesame oil really made it pop. The scallions gave it an extra fresh taste. The whole family enjoyed it and there was plenty left for the next day to easily heat for the end of Shabbat. Will make this again.
Thank you for presenting this recipe- I believe it cured me this weekend!
I too planned to make this for shabbat and used Meme’s suggestion to buy a cooked chicken. Good thing I did because on Thursday I started feeling like I was getting sick, and by Friday morning I was on my way to a full-blown viral infection! After popping some zinc and Vitamin C, I dragged myself to the kitchen and started the broth- I already had all the ingredients in my fridge- then I lay down for an hour while it did it’s first simmer.
After stripping the meat off the chicken, the bones went into the pot, I placed the rest of the ingredients on the counter to finish the soup, prepped some instant brown rice for the microwave and lay down again while it continued to simmer. Surprisingly, I woke up 3 hours (!) later, just in time to strain the broth, add the rest of the ingredients, zap the rice and have everything ready.
Instead of mirin, I added 1/4 tsp sugar to 1 tbsp white wine (a substitution I found on the internet), I left off the scallions because I didn’t have the energy to chop them and the soup did not thicken after boiling with the corn starch mixture, but it didn’t matter- it was so wonderfully rich and delicious!
The addition of sesame oil and sriracha (my first time using this!) on top is fabulous and the brown rice made it perfect. I had two bowls for dinner, one for shabbos lunch and by Sunday I was well! Fortunately, this recipe had plenty of simmering time for me to rest, easy preparation and just the right combination of “Jewish Penicillin” and spice to help me recover quickly!
So easy, you can make it when you’re sick!
Wow, you really did it “your way” so glad it was good, especially the red wine vinegar sub, good to know.
Ok- i made this for shabbas. First of all the complexity of flavors and the heartiness of this soup was right on. However I used most of the ingredients but I did things “my way.” Peel peel chop chop and in the bowl. I substituted red wine vinegar for mirin. As far as the eggs i dumped my leftover egg and agave wash from my challahs. I also used a box of imagine soup faux chicken soup stock. The rice was skipped and I used black pepper for the peppercorns.
Forgot to say I especially like this because now I have another recipe for my left over chicken from the soup
Loved loved loved this recipe. I just added a zucchini and yellow squash when I added the soysauce and corn starch only because I had it in refrigerator and it was starting to wilt. Abd as it doesn’t need much cooking time.it also give the dish a little more color not that it really needed any. But this is definitely a keeper
This recipe was delicious! A real winner with my children as well. I did make some minor changes, which made this super easy to whip up. ,I wish I had time to make the chicken stock from scratch, but I needed this for a quick dinner in a weekday, so I used a can of condensed chicken broth. I also omitted the corn, as one of my children doesn’t like corn.
I like the egg drop soup recipe. I cheated and used a store bought chicken and canned chicken stock. Super easy