📝 About This Recipe
This comforting classic, a beloved staple in Chinese-American cuisine and home kitchens across East Asia, marries the natural sweetness of summer corn with the delicate, ethereal texture of 'egg flowers.' The broth is thickened to a luxurious, velvety consistency, providing the perfect canvas for savory aromatics and bright sesame oil. It is a soul-warming bowl that delivers a sophisticated balance of textures—crunchy corn kernels, tender chicken, and gossamer-thin ribbons of egg.
🥗 Ingredients
The Soup Base
- 6 cups Chicken Stock (high-quality or homemade for best flavor)
- 1 can Cream-style Corn (14.75 oz; provides the thick, sweet base)
- 1 cup Sweet Corn Kernels (fresh, frozen, or canned for added texture)
- 1 inch Ginger (peeled and sliced into thin coins)
- 2 cloves Garlic (smashed)
- 1 tablespoon Shaoxing Wine (or dry sherry for depth)
The Protein and Thickener
- 1/2 cup Chicken Breast (finely minced or shredded)
- 2 pieces Large Eggs (at room temperature, well-beaten)
- 3 tablespoons Cornstarch (to create the slurry)
- 1/4 cup Cold Water (to mix with cornstarch)
Seasoning and Garnish
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon White Pepper (finely ground for a floral heat)
- 1 teaspoon Toasted Sesame Oil (for finishing)
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 handful Cilantro (fresh leaves for brightness)
👨🍳 Instructions
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1
In a large pot or wok, combine the chicken stock, ginger coins, and smashed garlic. Bring to a gentle boil over medium-high heat.
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2
Reduce the heat to low and simmer the aromatics for about 5-7 minutes to infuse the broth. Remove and discard the ginger and garlic pieces with a slotted spoon.
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3
Stir in the cream-style corn and the whole corn kernels. Increase the heat slightly to bring the mixture back to a simmer.
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4
Add the minced chicken and the Shaoxing wine. Stir immediately to ensure the chicken pieces separate and cook evenly; this should only take 2-3 minutes.
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5
Season the soup with kosher salt and white pepper. Taste the broth—it should be savory with a distinct peppery finish.
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6
In a small bowl, whisk the cornstarch and cold water together until smooth to create a slurry.
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7
Slowly pour the slurry into the simmering soup while stirring constantly. Let it cook for 1-2 minutes until the soup thickens and becomes glossy.
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8
Reduce the heat to low. The soup should be at a very gentle simmer, not a rolling boil, before adding the eggs.
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9
Using a spoon or spatula, stir the soup in one direction to create a gentle whirlpool.
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10
Slowly drizzle the beaten eggs in a thin, steady stream into the moving soup. For long ribbons, wait 10 seconds before stirring again. For smaller 'flowers,' stir immediately.
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11
Remove the pot from the heat immediately to prevent the egg ribbons from overcooking and becoming rubbery.
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12
Stir in the toasted sesame oil to add a rich, nutty aroma.
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13
Ladle the hot soup into warmed bowls and garnish generously with sliced green onions and fresh cilantro.
💡 Chef's Tips
For the best 'ribbon' effect, ensure your eggs are at room temperature and beaten until no streaks of white remain. Always use white pepper instead of black pepper to maintain the soup's beautiful golden aesthetic and provide authentic flavor. If you prefer a vegetarian version, substitute the chicken stock with a light vegetable broth and replace the chicken with silken tofu cubes. Don't skip the cornstarch slurry; the thickness of the soup is what allows the egg ribbons to 'float' rather than sink to the bottom. If the soup is too thick for your liking, simply whisk in a splash more stock at the very end.
🍽️ Serving Suggestions
Serve alongside crispy fried wonton strips or prawn crackers for a delightful textural contrast. Pair with a side of Pork Potstickers or Vegetable Spring Rolls for a complete dim sum-style lunch. A light cucumber salad with rice vinegar and chili oil cuts through the richness of the soup perfectly. For a drink pairing, try a chilled Jasmine tea or a crisp, dry Riesling.