Oh, my mom made this for me...! I always loved it. But then she stopped cooking it for some years. I don't know why. Now I made it for my wife and she loved it! Also brought back some childhood memories!
got all my ingredients and just marinaded the chicken tights…but man, I was using my non Chinese eyeball (cooking bomb CZcamsr reference) and sniffing to guess if the marinade ingredients were at the right level. I guess we’ll find out tomorrow! Also didn’t part freeze the tights for easy cutting. But at least I sharpened my Chinese clever…so glad I got this knife. It’s my fav! Any chance you can add some measurements to your recipes like this?
The vegan version and the broth is definitely going on my list of things to make. 🤤🤤🤤 JustEgg can only do so many things, but I’m hopeful the vegan food tech industry will quickly come up with something as versatile as a chicken’s egg. So much had innovated in the 5 years I’ve been vegan. 🌱
So from my research of a vegan egg drop, yes you can use just egg but mix it with 1:1 of potato and tapioca starch to give it a more silky texture. I might actually experiment it and get back to you on it. I've also grew up having this soup with rice, it's a classic! My parents added ham, tofu and/or small sliced cremini mushrooms those are also used to just give it an extra component and cheap meal.
As someone who lives in Michigan, yay!! I’ve been seeing the sweet corn signs everywhere. Thanks so much for the vegan option! I’ve been thinking about this since I saw the post.
NGL, I was so excited when you posted about this video on the Community Tab. Knorr has a soup mix of this that's popular in my country (Crab and Corn Soup Mix). I grew up eating that version. Its become a staple in my family since the pandemic started. My mom usually adds canned corn and some vegetables (usually Moringa leaves, carrots, etc but water spinach will do if other vegetables aren't available) to keep it healthy. I've never thought of using chicken but now I really want to try it. Thanks, man!
ever since i was a kid when we'd go to chinese restaurants i always ordered chicken and corn soup. i still love it, though i usually go to more authentic chinese places these days and its not usually an option. but wow yours looks so much thicker and heartier! and when you suggested putting it onto rice too omg i know that would be awesome!!!! ! :D
Can you do a Hong Kong borscht recipe one day?! It’s my fave! (Or do you already have one…?) thanks for this recipe!!! Cant wait to make it for my partner & I :) and oh god that final miso broth with dumplings 🥺🤤
As a previous vegan.. this is prob the best way to make an egg drop soup… without the egg.. For the egg: 1 tbsp potato starch 4 tsp chickpea flour (aka garbanzo bean flour) 1 tsp nutritional yeast 1/4 tsp salt (use black salt for a more egg-like taste) 2 1/2 tbsp water Mix until it becomes a paste and when dropping it in make sure the broth is a roar boil .. so it doesn’t clump when you drizzle it in slowly.
This is fantastic. Being from central PA, I always love making corn chowder, but I'm all about a new perspective with different flavors. Can't wait to try this in a month or two. Thanks chef.
So I just found u through twitter a few days ago and my god…love the food that u do though I haven’t made any of it yet but will, love the soothing voice over and production style, and yes you’re very aesthetically pleasing to look at. Someone get u a tv show.
Lol thank you for the miso soup tip. I love it but have been perennially terrified of trying to make it and failing miserably. Also, thank you for the vegetarian version! Looks bomb
Chef Jon I made this and did the egg drop wrong. It turned into scrambled egg soup. Any suggestions on how to not do that again? It tasted delicious regardless but looked pretty awful lol
Hi @Chef Jon Kung, may I offer a couple of suggestions? Marion's Kitchen's version thickens using cauliflower and then blending it. I omit the sugar though. I've been using Japanese powdered kelp dashinomoto as the soup base. Cost effective and has a punch. On days that I would incorporate animal products, my soup base consists of roasted anchovies, roasted garlic, and daikon for umami. Another perspective. 😃
From a chef to other chef , why not tofu skin long strips , like the ginkgo nut with egg desert soup … I think I got the cheat code xD .. like your cooking style .. keep the it going 🙌
Instead of egg, I wonder if you could get use really delicate soy milk skin. I make my own soymilk, and am thinking about that first layer that forms, which is just as delicate. Haven't really ever worked with the dried skins in a package, so not sure if that would work as well.
Your personalized "Sass" if you will, makes for perfect "tipsy" edutainment, and I sincerely mean that. 💗 Your perceived sense of humor/wit makes you stand out, in a great way. Hopefully that wasn't too cringe 🤦♂
I have heard of some people using sliced silken tofu ( kinda the same way they make tofu chrysanthemum flowers) to emulate the egg drop in vegan versions of the soup. but you gotta turn your knife skills up to 11 to make that happen. you could probably use any vegetable instead of egg drop if you could slice it that finely.
Vegetable stock is my biggest weakness in cooking, I can never get it to taste rich or complex (i usually wind up using too much salt to overcompensate) is roasting my stock ingredients like you did the trick?
No such thing as "mono use", theres probably other ways to use that kernel cutter, maybe consistent vegetable sizes for presentation or maybe for like uhh, cake rods, could be neat
how would you make, like, the closest thing possible to a vegan superior stock that would elevate the vegan version of this and other vegan cooking in a simar way?
quick Q; I feel like I remember you referring to potato startch as "better cornstarch" could you go into why you'd use potato vs corn starch one of these days?
@@jonkung I made a GF mac & cheese for a friend's b-day party where instead of using flour + butter to make the foundations of a roux that would eventually become a mornay sauce for the casserole I added the cheese to the milk and then thickened it with potato starch and it, to my surprise, worked out really well.
i love making this for myself, but like, the sad bachelor version that uses canned cream style corn :’3 edit: omg i hadn’t made it to the end of the video yet when i commented this skfjskdhskfk
You and Lucas Sin are from Hong Kong. Please make a video with him. It would be the most watched video on FOOD52. Plus you're both eye-candy. two hot #asianhunks on one cooking show 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Kind of confused watched this multiple times but not to the end so you take the cobs and the silliest and chared onion and green onion and they aren't even used in the soup at all I don't get why include it if they aren't being used for the soup. I'm all for showing how to make a corn stock but it's not being used in the dish
Anyone else peep the spoon fall into the pot of soup.
Oh, my mom made this for me...! I always loved it. But then she stopped cooking it for some years. I don't know why. Now I made it for my wife and she loved it! Also brought back some childhood memories!
100% with you on fresh corn being the best! So excited to try this. I love corn chowder so this will be a amazing alternative! ❤️🌽
got all my ingredients and just marinaded the chicken tights…but man, I was using my non Chinese eyeball (cooking bomb CZcamsr reference) and sniffing to guess if the marinade ingredients were at the right level. I guess we’ll find out tomorrow! Also didn’t part freeze the tights for easy cutting. But at least I sharpened my Chinese clever…so glad I got this knife. It’s my fav!
Any chance you can add some measurements to your recipes like this?
Peep the slow descent of your spoon into the soup, brings a tear to the eye
Corn stock! Awesome! I also love to lightly toast the husk and silks in the oven before turning them into stock.
A pot of this soup in the fridge would probably make for a great quick college meal!
The vegan version and the broth is definitely going on my list of things to make. 🤤🤤🤤
JustEgg can only do so many things, but I’m hopeful the vegan food tech industry will quickly come up with something as versatile as a chicken’s egg. So much had innovated in the 5 years I’ve been vegan. 🌱
So from my research of a vegan egg drop, yes you can use just egg but mix it with 1:1 of potato and tapioca starch to give it a more silky texture. I might actually experiment it and get back to you on it. I've also grew up having this soup with rice, it's a classic! My parents added ham, tofu and/or small sliced cremini mushrooms those are also used to just give it an extra component and cheap meal.
Brenda’s fried rice bless her heart. Killing me.
As someone who lives in Michigan, yay!! I’ve been seeing the sweet corn signs everywhere. Thanks so much for the vegan option! I’ve been thinking about this since I saw the post.
I’m so happy you made a vegan version. I’m visiting my Indian vegetarian in laws, it’s monsoon season and they requested corn starch soup!
NGL, I was so excited when you posted about this video on the Community Tab. Knorr has a soup mix of this that's popular in my country (Crab and Corn Soup Mix). I grew up eating that version. Its become a staple in my family since the pandemic started. My mom usually adds canned corn and some vegetables (usually Moringa leaves, carrots, etc but water spinach will do if other vegetables aren't available) to keep it healthy. I've never thought of using chicken but now I really want to try it. Thanks, man!
ever since i was a kid when we'd go to chinese restaurants i always ordered chicken and corn soup. i still love it, though i usually go to more authentic chinese places these days and its not usually an option. but wow yours looks so much thicker and heartier! and when you suggested putting it onto rice too omg i know that would be awesome!!!! ! :D
Jon manages to be adorable, professional and educational all at once.
Can you do a Hong Kong borscht recipe one day?! It’s my fave! (Or do you already have one…?) thanks for this recipe!!! Cant wait to make it for my partner & I :) and oh god that final miso broth with dumplings 🥺🤤
Waves of nostalgia from this, can't wait to home-make all the HK Cafe classics
I really like the long form format !!
As a previous vegan.. this is prob the best way to make an egg drop soup… without the egg..
For the egg:
1 tbsp potato starch
4 tsp chickpea flour (aka garbanzo bean flour)
1 tsp nutritional yeast
1/4 tsp salt (use black salt for a more egg-like taste)
2 1/2 tbsp water
Mix until it becomes a paste and when dropping it in make sure the broth is a roar boil .. so it doesn’t clump when you drizzle it in slowly.
This looks so delicious. Such a shame that this year only 1 corn plant made it in my garden!
So informative😃 ty so much for such a deep dive in
Makes me realize I kinda like this type of your vids even more then shorts..
Adding chicken to corn egg soup fascinating
I really dig your full length recipe videos. Have I mentioned that before? 🤔😁
This is fantastic. Being from central PA, I always love making corn chowder, but I'm all about a new perspective with different flavors. Can't wait to try this in a month or two. Thanks chef.
I just made this with Chinese leeks and vadouvan curry. It's so good I want to cry 😭
I love corn. I love soup. Very excited to learn this recipe 🌽
So I just found u through twitter a few days ago and my god…love the food that u do though I haven’t made any of it yet but will, love the soothing voice over and production style, and yes you’re very aesthetically pleasing to look at. Someone get u a tv show.
Lol thank you for the miso soup tip. I love it but have been perennially terrified of trying to make it and failing miserably. Also, thank you for the vegetarian version! Looks bomb
Delightful 😍 I can't wait to try this when Colorado Olathe corn goes in season soon
Chef Jon I made this and did the egg drop wrong. It turned into scrambled egg soup. Any suggestions on how to not do that again? It tasted delicious regardless but looked pretty awful lol
I wish you lived close by I’d give you some of my corn miso, which would be great in the soup.
One of my favorites! Those looks amazingly delicious!
My favorite on CZcams rn
Hi @Chef Jon Kung, may I offer a couple of suggestions? Marion's Kitchen's version thickens using cauliflower and then blending it. I omit the sugar though. I've been using Japanese powdered kelp dashinomoto as the soup base. Cost effective and has a punch. On days that I would incorporate animal products, my soup base consists of roasted anchovies, roasted garlic, and daikon for umami. Another perspective. 😃
Finally a recipe I can follow for corn soup 😩 minus the meat ofc hehe
Made it tonight. Delicious!
My stepmom would add tofu when she made it. So good.
How do you know so many Brazilian dishes?!?... Pamonha, Feijoada etc... Muito bom, parabens
From a chef to other chef , why not tofu skin long strips , like the ginkgo nut with egg desert soup … I think I got the cheat code xD .. like your cooking style .. keep the it going 🙌
Instead of egg, I wonder if you could get use really delicate soy milk skin. I make my own soymilk, and am thinking about that first layer that forms, which is just as delicate. Haven't really ever worked with the dried skins in a package, so not sure if that would work as well.
That also makes me wonder if aquafaba might work for egg drop since it's used as a vegan egg while replacement
For vegan egg, maybe cook the Just Egg in a pan, then slice as thin as possible. Not exactly the same, but might be good.
Omg. One of my favorites as a child. It is delicious with beef over rice too!
Please do a video on pamonha!!! With love, a Brazilian living in the UK ☺️
The emphasis on getting really fresh corn to process into a creme -- 😯😯😯🤯🤯🤯🤤🤤🤤
I love corn and Hong Kong! Yeahee😊
Your personalized "Sass" if you will, makes for perfect "tipsy" edutainment, and I sincerely mean that. 💗
Your perceived sense of humor/wit makes you stand out, in a great way.
Hopefully that wasn't too cringe 🤦♂
That actually looks so good damn.
That looks really amazing. I will definitely cook this soup
This looks so good! 🤤What brand is your induction top that you're using in this video??
Corn is my favorite veggie.
so making this as soon as it is hot as hell outside!!!
So delicious.
Chef Jon do you have a link for the tool you used to remove the corn kernels?? I love corn this would be an amazing addition to my kitchen.
How do i have a mandoline and yet never knew corn kernel removers exist 🤦🏽♀️ I need this in my life
This looks so good omg!
I love this soup, I always get it when I get chinese, usually crab tho
I don't even like corn, and this looks delicious
Save that corn pone to cook with fried corn! Don't go to heaven unless you have tasted fried corn, Jon.
Thats Show Me Your Love Rice~ LOL
I have heard of some people using sliced silken tofu ( kinda the same way they make tofu chrysanthemum flowers) to emulate the egg drop in vegan versions of the soup. but you gotta turn your knife skills up to 11 to make that happen. you could probably use any vegetable instead of egg drop if you could slice it that finely.
Vegetable stock is my biggest weakness in cooking, I can never get it to taste rich or complex (i usually wind up using too much salt to overcompensate) is roasting my stock ingredients like you did the trick?
my mom usually adds coconut milk to the corn soup and instead of chicken she uses ground pork
Yum
I wish he posted the amounts of stuff in the description it's so hard to find the parts of the video where he says measurements
Maybe bean curd skin instead of egg? Has a similarish texture and colour
No such thing as "mono use", theres probably other ways to use that kernel cutter, maybe consistent vegetable sizes for presentation or maybe for like uhh, cake rods, could be neat
Jon, have you tried Just Egg for vegan dishes? Do you think there is a big difference between Japanese shoyu and regular Chinese soy sauce?
how would you make, like, the closest thing possible to a vegan superior stock that would elevate the vegan version of this and other vegan cooking in a simar way?
How about an aquafaba and gram flour mix for the vegan egg drop 🤷🏾♂️🤔
quick Q; I feel like I remember you referring to potato startch as "better cornstarch" could you go into why you'd use potato vs corn starch one of these days?
@@jonkung I made a GF mac & cheese for a friend's b-day party where instead of using flour + butter to make the foundations of a roux that would eventually become a mornay sauce for the casserole I added the cheese to the milk and then thickened it with potato starch and it, to my surprise, worked out really well.
i love making this for myself, but like, the sad bachelor version that uses canned cream style corn :’3
edit: omg i hadn’t made it to the end of the video yet when i commented this skfjskdhskfk
What the name for the tool and what kind of mixer you use is it beginner friendlu
You and Lucas Sin are from Hong Kong. Please make a video with him. It would be the most watched video on FOOD52. Plus you're both eye-candy. two hot #asianhunks on one cooking show 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
❤❤❤
Could silken tofu not be used as an egg drop alternative?
Thought the label said “frightened”
white pepper
Turmeric tinted soft tofu for the egg drop sub?
Where can you buy the corn tool?
Some folks say that the stirring spoon is still in that soup till this very day.....
👌👌👌
Kind of confused watched this multiple times but not to the end so you take the cobs and the silliest and chared onion and green onion and they aren't even used in the soup at all I don't get why include it if they aren't being used for the soup. I'm all for showing how to make a corn stock but it's not being used in the dish
Boy 👦 👨👦 👨👦👦 it is coming out big, the doo doo.
❤ CLAY
I wonder if this freezes well.
@@jonkung Couldn't you add the fresh corn with the egg when reheating as well? 🤔
uncle roger
What song is that :0
I love hot you dont waste anything!
Decolonizing corn egg soup 😔
香港人表示 從來未食過
I got inspired and chopped the tip of my thump off. The soup was good though.👍🩸
Are you okay? I hope you’re doing okay…
3:52 when you’re so proud of your soup you just gotta