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Nutrition Facts
Serving Size 1 (300g) Recipe makes 4 servings
Calories 233
Calories from Fat 79		(34%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 910mg		37%
Potassium 399mg		11%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 1.9g	7%
	Sugars 6.2g
Protein 12.1g		24%
detailed view... how is this calculated?

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By: mama's kitchen

Chinese Chicken and Corn Soup (Egg Drop)

Recipe #117706 | 40 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: littleturtle
Apr 17, 2005

From Blue Corn and Chocolate.

SERVES 4 -6 (change servings and units)

Ingredients

4 green onions, finely minced (white parts only, but chop tops and reserve for garnish if desired)
2 teaspoons gingerroot, finely minced
1 tablespoon peanut oil
1 (15-16 ounce) can creamed corn
2 cups chicken stock or vegetable broth
2 tablespoons rice wine
1 1/2 tablespoons soy sauce
1/2 teaspoon white pepper
1/2 cup cooked chicken, diced
1 teaspoon sesame oil
1 egg, lightly beaten

Directions

1
In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
2
Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
3
Mix in chicken and sesame oil, and bring just to a simmer.
4
Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
5
Garnish with onion tops and serve hot.

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Featured Reviews for This Recipe

From: yogiclarebear

On Apr 7, 2009

I liked this a great deal. Used almost a cup of canned white meat chicken which was kindof shredded, and I felt it fit nicely in the soup. (Plus it was easy!) I skipped the sesame oil and used egg whites only. I added some baby corn that I chopped up as well, and added more broth and spices (also added garlic) to compensate for the extra chicken and veggies. Sweetened it up with a bit of sugar substitute as well.

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From: Hunkle

On Oct 10, 2007

This is very close to the recipe my ex-husband (who is native Taiwanese) and I used to make a lot. We included a clove of minced garlic in the vegetable saute and would occasionally add diced firm tofu in place of the chicken. It makes a VERY yummy soup. Thanks for posting!

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From: PBShakes

On Feb 13, 2007

I started with a whole chicken and made my own stock, all the meat went in and I used fresh corn rather than canned. What a delicious and hearty soup I ended up with. YUM!

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