CHINESE CHICKEN AND CORN SOUP (EGG DROP)

Chinese Chicken and Corn Soup (Egg Drop) image

Provided by littleturtle

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

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 2 cups 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

Steps:

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

Nutrition Facts : Calories 233.3, Fat 8.8, SaturatedFat 1.9, Cholesterol 63.2, Sodium 910.5, Carbohydrate 27.4, Fiber 1.9, Sugar 6.1, Protein 12