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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chinese-style corn and egg soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chinese-style Corn and Egg Soup is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Chinese-style Corn and Egg Soup is something which I’ve loved my entire life.

Save time and buy groceries online from Amazon.co.uk Looking For Chinese Egg? 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.

To begin with this recipe, we have to prepare a few ingredients. You can have chinese-style corn and egg soup using 13 ingredients and 8 steps. Here is how you cook it.

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

Corn is rich in starch, protein, minerals, vitamins and fiber. 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.

Instructions 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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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. Gradually add the beaten egg while stirring the soup. Chinese chicken and corn soup belong to the thick soup category, which is called 羹.

So that is going to wrap this up for this special food chinese-style corn and egg soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!