Yes, everyone has tried it at some point. Whether at a Chinese restaurant or take-out, it’s one of those dishes you just can’t not like; even fussy eaters can’t resist the wholesome creaminess and feeling warm and fuzzy on the inside.
When cooking this dish, Chef Tom says “green beans,” but I think he means “ green onions.” Am I right here? (Maybe I need glasses?)
Anyway, don’t wait till the next Chinese takeout; you can make this fabulous soup at home. You can even crack a whole egg into it. Oh, how gourmet!
4 cups of chicken stock
1-2 fresh corncobs
1/3 cup chopped onion
1/3-cup ground chicken
1/3 cup of green beans (does he mean green onions here?)
1 cans creamy corn
1/3 tsp minced garlic
1/3 tsp minced ginger
1 pinch of salt and black pepper to taste
3-4 tbs cornstarch dissolved in ¼ cup water
1 beaten egg
Cilantro for garnish
Drizzle of sesame oil