Chicken & Sweetcorn Egg-Drop Soup (Chinese)

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RECIPE DATA

TITLE: Chicken & Sweetcorn Egg-Drop Soup (Chinese)
SERVES: 7
PREP: 5 min
TOTAL: 30 min

INGREDIENTS
3 cloves garlic
20 g (about 2½ tbsp finely chopped) ginger
400 g (about 2½ cups diced) chicken thigh (pre-diced), 2 cm pieces
5 cups (1.25 L) chicken stock
420 g (about 1⅔ cups) tin creamed corn
200 g (about 1¼ cups) corn kernels
1 tbsp Shaoxing wine (15 ml)
1 tbsp light soy sauce
½ tsp white pepper
2 tbsp cornflour + ¼ cup (60 ml) water
3 eggs, beaten
1 tsp sesame oil
3 spring onions

STEPS
1. Put 3 garlic and 20 g (about 2½ tbsp finely chopped) ginger in the bowl. Chop.
TM SETTINGS: 3 sec / speed 7
2. Add 400 g (about 2½ cups diced) chicken, 1.25 L stock, creamed corn, 200 g (about 1¼ cups) corn, Shaoxing, soy and white pepper.
TM SETTINGS: 15 min / 100°C / speed soft / reverse
3. Add the cornflour slurry.
TM SETTINGS: 3 min / 100°C / speed soft / reverse
4. Speed 1 reverse, no heat: pour 3 beaten eggs slowly onto the lid so they fall in ribbons; finish with sesame oil and spring onion.
TM SETTINGS: 1 min / speed 1 / reverse
5. Portion & store: makes ~7 adult portions (~300 ml); a kid portion is half. Fridge 3 days; freezer 2 months.

NOTES
Portion size: ~300 ml
Batch note: Cantonese-style: ginger, Shaoxing wine, white pepper and sesame oil; cornflour slurry and egg ribbons. Full bowl ~2 L.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days
Freezer life: 2 months

SOURCE: https://thermomix-workbook.pages.dev/recipes/chicken-sweetcorn-egg-drop-soup/