Bring the stock to a boil in a large pot, add the corn and cook for 3 minutes.
StoveLarge pot
2
Lightly beat the eggs in a bowl. Finely chop the chicken and mix it with the eggs.
BowlWhiskKnifeCutting board
3
Add the soy sauce, wine, sugar, white pepper and salt to the soup and cook for a minute.
Stove
4
Dissolve the starch in a little cold water, stir it into the soup and bring to a boil, until the soup thickens slightly.
Stove
💡Dissolve the starch in cold water before it goes into the hot soup: dry starch clumps up instantly.
5
Slowly pour the eggs with the chicken into the boiling soup, stirring, and cook for a minute, until the eggs set into thin threads and the chicken is cooked.
Stove
💡Pour the egg in a thin stream into soup that is already thickened and boiling, and stir slowly: that way it sets into thin threads, not lumps.
6
Ladle into bowls and sprinkle with the chopped green onion, and a few drops of sesame oil.
Ladle
266calories
18 gprotein
29 gcarbs
8 gfat
● protein 27%● carbs 45%● fat 29%
Per serving (406 g), of 4 servings
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Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
🔧 Tools needed (7) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
