Watch how – to video
Ingredients & Instructions:
By The Wok Of Life
Get full recipe👇🏻 //thewoksoflife.com/2016/10/chicken-corn-egg-drop-soup/
4 ounces chicken breast, finely chopped
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon oyster sauce
1½ cups fresh or frozen sweet corn
5 cups organic or homemade chicken stock
½ teaspoon turmeric powder
½ teaspoon sesame oil
½ teaspoon salt (or to taste)
1 pinch white pepper
Cornstarch slurry: ¼ cup cornstarch combined with ½ cup chicken stock
2 egg whites, lightly beaten (you can also include the yolks if you want)
1 scallion, chopped
1 tablespoon chopped cilantro (optional)
Freshly ground black pepper (optional)
By Japanese Cooking 101
Watch how-to video 👇🏻
dried bonito flakes (Katsuobushi) mixed with soy sauce
🍙 Put some rice in a rice bowl.
🍙 Wet hands with water and add salt. Place rice in one hand, press and form into a triangle shape.
🍙 Make a well in the middle of the rice ball and put in Katsuobushi mixture. Close the well.
🍙 Reshape and wrap with a sheet of roasted seaweed.
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