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chicken egg drop soup

Mother and Child Reunion (Chicken and Corn Egg Drop Soup)

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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.