Chinese-style Corn and Egg Soup
Chinese-style Corn and Egg Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chinese-style corn and egg soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Save time and buy groceries online from Amazon.co.uk In China sweet corn egg drop soup is called "粟米羹" which is believed to be benefit to stomach and bowels. There are two common version of sweet corn soup: one is with egg and the other one is with chicken meat. This is a very basic version. Instead of using clean water, I use a dilute corn juice for a better combined taste.

Chinese-style Corn and Egg Soup is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Chinese-style Corn and Egg Soup is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook chinese-style corn and egg soup using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chinese-style Corn and Egg Soup:
  1. Take 1/2 Chicken breast
  2. Take 1 tbsp Sake
  3. Take 2 Eggs
  4. Prepare 50 grams Cellophane noodles
  5. Prepare 1/2 can Canned creamed corn
  6. Take 1/3 Green onions (with the green parts)
  7. Prepare 600 ml Water
  8. Get 1/2 tbsp Chinese soup stock
  9. Make ready 1/2 tsp Salt
  10. Make ready 1 tbsp ● Katakuriko
  11. Make ready 2 tbsp ● Water
  12. Make ready 2 tsp Sesame oil
  13. Prepare 1 Salt and pepper

It whets one's appetite, protects against cancer and strengthens the brain. With the addition of the egg, it is really nutritious. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat.

Steps to make Chinese-style Corn and Egg Soup:
  1. Butterfly the chicken breast and season with salt and a little sake (not listed). Cover with plastic wrap and microwave for 2 minutes. Chop the green onion roughly.
  2. Wait until the chicken has cooled down, then shred it with your hands. Rehydrate the cellophane noodles in hot water and cut.
  3. In a pot, bring the 600 ml of water, Chinese soup stock, salt, and creamed corn to the boil. Add the chicken from Step 2, then add the ● katakuriko dissolved in water to thicken the soup.
  4. Add the beaten eggs. When the eggs are done, add the sesame oil and season with salt and pepper.
  5. Dish it up, scatter some green onions and serve with ra-yu if you'd like.
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In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. Gradually add the beaten egg while stirring the soup. Chinese chicken and corn soup belong to the thick soup category, which is called 羹. Thick soup can be as exotic as shark's fin soup, or as familiar as the home cooked egg drop soup.

So that is going to wrap this up for this exceptional food chinese-style corn and egg soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!