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chinese corn soup (鸡蛋玉米羹)

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Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 2


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Step 1

Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.

Step 2

Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.

Step 3

Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.

Step 4

While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.

Step 5

Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.

Step 6

Swirl potato starch slurry into the soup. Mix well.

Step 7

Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.

Step 8

Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you’d like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.

Step 9

Serve warm.

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