Egg Drop [Anything] Soup

From the creator

Egg drop soup! Less of a dish, more of a technique: 0:00 - Three Egg Drop Soups 0:42 - Cantonese Chicken & Corn Egg Drop 2:47 - The Stream & Stir Method 3:11 - Sichuanese Hot & Sour Egg Drop 3:54 - The Lading Method 4:46 - Lanzhou Milky Dessert Egg Drop 5:57 - The Whirlpool Method 6:31 - Does Egg Drop Always Need Thickened? CANTONESE CHICKEN & CORN EGG DROP * Ginger, ~1/2 cm, minced * Water -or- stock, 2 cups * Chicken breast, 60g * Corn, ~1/2 ear, or 60g (frozen is also ok) * Seasoning: salt, ½ tsp; sugar, ¼ tsp; chicken bouillon powder (鸡粉), ¼ tsp * Slurry: 1.5 tbsp starch - preferably root vegetable starch like potato (土豆生粉), tapioca (木薯淀粉), or waterchestnut (马蹄粉) – mixed with 3 tbsp of water * Egg, 1, beaten * To finish: sprinkle (~1/8 tsp) white pepper powder; drizzle (~1/8 tsp) of toasted sesame oil; chopped cilantro to garnish Note that if you’re working from stock, you can skip the chicken bouillon powder. Maybe add a sprinkle (~1/16 tsp) of MSG instead. Process: Fry the minced ginger in a bit (~1 tsp) of oil, and when fragrant add in the water (or stock). Add in the chicken breast. Bring to a boil, then down to a simmer, and cook the chicken breast until a chopstick can puncture cleanly right through it, ~5-6 minutes. Remove the chicken, and pound it with a back of a knife. Thoroughly shred until you can get the chicken into stringy, crumbly bits. Add the corn to the soup. Boil for 2-3 minutes, or until cooked. Add back in the shredded chicken and season.

Published 2021-12-29 · Watch on YouTube ↗
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