Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
In a small bowl, combine the chicken, rice wine, cornstarch and salt and mix gently by hand to ensure all of the chicken is coated. Set aside for 20 minutes, or cover and refrigerate up to overnight.
Step 2
In a large pot over high heat, combine the chicken broth with shucked and creamed corn. Bring to a boil, then reduce the heat so the liquid is at a gentle simmer.
Step 3
Drop the chicken pieces in, one at a time, stirring after each to ensure the pieces don’t stick together in the soup. Continue stirring in a circular motion as you slowly pour in the eggs.
Step 4
Taste the soup, and season with salt and pepper as desired. Ladle into bowls and garnish with the sliced scallions, if using, before serving.
Your folders
meatwave.com
15 minutes
Your folders
tiffycooks.com
18 minutes
Your folders
tiffycooks.com
Your folders
taste.com.au
4.7
(4)
15 minutes
Your folders
tiffycooks.com
40 minutes
Your folders
allrecipes.com
4.2
(13)
3 hours, 50 minutes
Your folders
kirbiecravings.com
Your folders
gimmesomeoven.com
5.0
(20)
25 minutes
Your folders
taste.com.au
4.8
(159)
15 minutes
Your folders
recipetineats.com
4.9
(75)
5 minutes
Your folders
foodnetwork.com
4.3
(73)
1 hours
Your folders
casuallypeckish.com
4.8
(5)
10 minutes
Your folders
bigoven.com
Your folders
khinskitchen.com
4.7
(6)
10 minutes
Your folders
bakeplaysmile.com
5.0
(3)
15 minutes
Your folders
foodnetwork.com
4.0
(1)
Your folders
knowmsg.com
Your folders
cookingclassy.com
5.0
(1)
45 minutes
Your folders
cooking.nytimes.com