Chicken Egg Drop Corn Soup

Every Chinese American restaurant in US must have Egg Drop Soup in their menu.Recently hubby bought some wonton egg drop soup from Chinese take-out restaurant,don't ask me why he dislike the real authentic Chinese soup I make!! I guess hubby being American don't appreciated authentic Chinese soup.He said the Chinese soup I brewed smell funky or smell overwhelming strong....especially ginseng and all kind of vegetables roots.My daughter also love Egg Drop Soup,she will finish up the leftover in the bowl eaten by her father.Actually making your own egg drop soup is really easy and simple beside it's inexpensive!! Ingredients:

1 liter water

2 cube Knorr's chicken flavor/3 tbsp chicken bouillon powder

4 large eggs,beaten well

1 tbsp ground pepper powder

1 large can creamy sweet corn,about 400 ml

200gm/1 piece boneless chicken breast,cut cube

3 tbsp corn flour + 2 tbsp cold water dilute

salt to taste

handful cut scallion

Method:

1:Bring 1 liter water to boil in stock pot at high heat,then add in chicken cube or bouillon powder.

2:When the stock rolling boil add in cube chicken,creamy sweet corn ,ground pepper and corn flour dissolved.Keep stirring the soup until bubbly,then slowly pour in beaten eggs into the soup to make it look like flower.Stir again to mix all the ingredients well.

3:Remove stock pot from heat and check the seasoning.Add salt if needed.Dish out ,sprinkle with some scallion and serve warm.