This is a soup that I miss and which we always got (part of meal packages) when we ate at Chinese restaurants in the PH. I don’t mean Chinese fast-food, but real, proper Chinese restaurants (compliments of work lunches when on official duties).
I didn’t know how it was made though–but I came across it in Rini’s blog (I wonder why she hasn’t posted anything anymore for some time). Now that I know the basics (egg and cornstarch), I’m now able to wing it:
- In a deep pot boil some corn cobs. When cooked, take out of the water, cool and shred the corn.
- Meanwhile, in the boiling ‘corn water’, add some shredded chicken pieces. Onions and garlic can be added (they can be sauted first as well).
- Add back some of the corn kernels.
- Dissolve some cornstarch in cold/tap water (1-2 tbsps). Add slowly to the pot while stirring. When the desired consistency has been achieved….
- Crack an egg or two into the soup and stir right away–don’t wait for too long or you’ll end up with some poached eggs!
- Season with salt and pepper.