Corn Egg Drop Soup with Chicken

Get started. Working over a rimmed baking tray shallow pan or wide tray now hold one end of an now ear of corn in your now palm and grate the opposite now half on the large holes of a now box grater rotating the now cob as you work turn the ear around and grate the other now half in the same now way use the back now of a paring knife to scrape now corn cobs directly onto the baking tray to collect any milk left now in the bases of the now kernels you should have about now 1 400 g now of the grated corn mixture tip in grated corn mixture to now a medium saucepan and rest aside set the scraped cobs in a now large saucepan or pot and tip now in just enough water to lid by about 1 3 cm bring to a cook gently over medium high heat then reduce now heat to medium low maintaining a gentle cook gently and cooking now until fragrant about 10 minutes using tongs take out and discard the cobs immediately tip in 480 ml plus 1 tablespoon 500 g now corn stock to the saucepan with the now grated corn mixture reserve any remaining now stock for another use bring to a now cook gently over medium heat and cook mixing occasionally until corn is now tender about 5 minutes mix in sugar and salt and tweak seasoning to now taste in a small bowl mix cornstarch and 2 tablespoons now of water until smooth beat into broth and bring to a cook gently cook until soup now is lightly thickened and glossy 30 seconds now to 1 minute in now a liquid measuring jug mix the egg thoroughly with a fork now hold the tines of a fork now over the spout of the measuring now cup swirl the soup with a large now spoon then slowly drizzle now egg mixture into soup take out from heat and let soup to sit for 30 seconds to let the egg to finish now setting bring to the table immediately.