Ingredients
- 65 grams cooked chicken )1/2 cup, chopped white meat-I use a chicken breast)
- 2 egg whites (two bowls one egg white each bowl, beaten to froth with a fork)
- 3 cups chicken stock (I use #recipe22716)
- 1 can (14 ounce) cream-style corn
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper (or to taste)
- White sugar (1 pinch or 2 if you like a touch of sweet)
- 1 tablespoon cornstarch (mixed in stock or water)
- 2 tablespoons chicken stock (cold, or water)
- Sesame oil (2-3 drops, or to taste)
- 20 grams ham (2 tablespoons chopped, garnish-optional)
- 1 green onion, finely chopped (garnish)
How to Make
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Step 1: Measure out ingredients and have close at hand.
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Step 2: In large soup pot over medium high heat bring chicken stock to boil.
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Step 3: Combine creamed corn and chopped chicken with one of the frothed egg whites.
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Step 4: Add creamed corn mixture, salt, pepper and sugar if using, stirring til heated through.
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Step 5: Drop in sesame oil, mix cornstarch with cold chicken stock or water, add into soup stirring until lightly thickened.
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Step 6: Slowly stir in the remaining frothed egg white to form lacy egg drop.
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Step 7: Serve in individual bowls sprinkled with ham if using, garnish with chopped green onion.
We hope you enjoy this recipe!
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