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Number of pax: 12 pax   Cooking duration: 45 minutes

Good to Know

To make a perfect egg drop, pour the eggs into the soup at a steady rate while stirring the soup at a medium and consistent soup.


2.5 litres water
3 slice ginger
4 tablespoon MAGGI® Homemade Chicken stock
500 g chicken breast, whole and skinless
50 g fish maw, soaked in water and shredded
4 black mushroom, soaked in water and shredded
50 g carrot, peeled and shredded
5 water chestnuts, peeled and shredded
1 teaspoon pepper
4 teaspoon sugar
1 tablespoon sesame oil
1 tablespoon MAGGI® Oyster Sauce
1 tablespoon thick soy sauce
6 tablespoon corn flour, diluted in 12 tablespoons water
2 eggs, lightly beaten
  coriander leaves
  black vinegar (optional)


  1. In a stock pot, add water, ginger and MAGGI® Homemade Chicken Stock and bring it to a boil. Add chicken and cook for 20 minutes until it’s cooked. Remove chicken, let it cool and shred the meat.
  2. Add shredded chicken back into the stock pot and let it continue boiling. Mix in the seasoning and add corn flour to thicken the soup.
  3. Remove soup from the heat and gently pour in the beaten eggs. When eggs are cooked, turn off heat and serve!

Nutritional Info

Energy 173 kcal

Protein 14g

Fat 5g

Carbs 18g

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