Chinese Corn and Egg Drop Soup with Chicken, Shrimps and Shiitake Mushrooms | BIG Bites MY

Chinese Corn and Egg Drop Soup with Chicken, Shrimps and Shiitake Mushrooms

When I am craving for soup, this is another quick recipe to prepare with stuff that I usually have in my pantry. This soup always reminds me of my childhood Chinese festival days. We usually have poached chicken on those days and my family will use the chicken stock from poaching chicken as a soup base for this dish. With preparation and cook time of under 20 minutes, this is really SO EASY LAH! The recipe shown here feeds one to two, just double up accordingly if you are cooking for more. The corn makes the soup taste so sweet! Perfect by itself. Even better with rice.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 10 minutes

Cooking time: 10 minutes

Serving: 1 to 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• Meat and Seafood
• 1 chicken thigh (boneless)
• 5 medium shrimps
• 1/2 teaspoon soy sauce (for marinating)
• 1/2 teaspoon corn flour (for marinating)
• 1/8 teaspoon white pepper (for marinating)
• 1/2 cup (125ml) cream of corn (canned cream style corn)
• 1 egg
• Coriander or spring onion for garnishing
• 2 dried Shiitake mushrooms
• 1 tablespoon chopped garlic
• 1 tablespoon groundnut oil
• 1 teaspoon corn flour
• 1/8 teaspoon white pepper
• 1/4 teaspoon salt
• 1/2 teaspoon chicken stock granules
• 500ml (250ml + 250ml) water

Method:

1. Shiitake mushrooms:
• Rinse mushrooms to get rid of dirt and impurities
• Rehydrate mushrooms by soaking it in 250ml water
• When mushrooms have rehydrated, remove stems
• Strain mushroom stock and set aside
• Dice mushrooms and set aside
2. Shrimps:
• Dice shrimps
• Marinate shrimps with a few pinches of white pepper and 1/8 teaspoon soy sauce. Mix well and set aside.
3. Chicken thigh:
• Dice chicken thigh
• Marinate the chicken with the remaining white pepper and soy sauce. Stir to combine. Add in corn flour. Stir to coat. Set aside.
4. Whisk egg and set aside
5. Heat groundnut oil over MEDIUM LOW heat
6. Add garlic and saute until lightly browned and fragrant
7. Add Shiitake mushrooms and saute until aromatic
8. Add mushroom stock (250ml) and water (250ml)
9. Bring to boil over MEDIUM LOW heat
10. Add chicken stock granules, white pepper and salt
11. Add cream of corn and diced chicken
12. Bring to boil over MEDIUM LOW heat
13. Add shrimps and bring to boil again
14. Taste and flavor to your liking
15. Add 1 tablespoon water to corn flour to make a cornstarch slurry to thicken soup
16. Add the cornstarch slurry slowly until you get the consistency you like
17. Turn off heat and dribble in beaten egg
18. Wait for 5 seconds before stirring gently to make egg drops
19. Garnish with coriander or spring onions for a pop of color and the soup is ready to be served

Notes:

• This is usually a festival dish in our family because we always have Chinese style poached chicken during dinner on festival days. And my aunt will always use the chicken stock from poaching the chicken as a soup base. If you have chicken stock, use that and omit the chicken stock granules in the recipe.