Chinese Corn, Chicken and Egg Drop Soup : A silky soup of sweet corn, shredded chicken and ribbons of egg. It comes together in 20 minutes and kids love it.
- 4 servings
- Preparation 10 min
- Cooking 15 min
- Total 25 min
- Level easy
- Devices TM7 · TM6 · TM5
Ingredients : chinese corn chicken
- 800 ml chicken broth
- 300 g corn kernels
- 150 g cooked shredded chicken
- 2 tbsp cornstarch
- 2 beaten eggs
- 1 tbsp soy sauce
- 10 g ginger
- 2 scallions
Preparation : chinese corn chicken
- Blend half of the corn with the broth and ginger. 30 secspeed 8
- Heat, adding the rest of the corn, the chicken and the soy sauce. 10 min100°Cspeed 1reverse
- Mix the cornstarch with a little cold water and pour it into the bowl. 3 min100°Cspeed 1reverse
- Pour the beaten eggs in a thin stream through the lid. 1 min90°Cspeed 1reverse
- Serve with the sliced scallions.
Pour the eggs very slowly and stir gently to get pretty ribbons, not clumps.
Storage: 2 days in the refrigerator.
You can make this dish stress free with simple ingredients. Allow about 25 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.
More recipes in the category : Soups
Frequently asked questions
How long does this recipe take?
Plan on 10 minutes of prep and 15 minutes of cooking, which is 25 minutes in total.
How many servings does this recipe make?
This recipe makes 4 servings. The Thermomix bowl holds 2.2 liters at most (about 2.3 quarts): do not double the quantities without checking that limit.
How do I store this recipe?
2 days in the refrigerator.
Which Thermomix model can I use?
The settings shown (time, temperature, speed, rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order, one at a time.
