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

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how 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 favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Chinese-style Corn and Egg Soup is something that 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 get started with this particular recipe, we must prepare a few ingredients. You can cook chinese-style corn and egg soup using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chinese-style Corn and Egg Soup:
  1. Make ready 1/2 Chicken breast
  2. Get 1 tbsp Sake
  3. Make ready 2 Eggs
  4. Take 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. Make ready 1/2 tbsp Chinese soup stock
  9. Make ready 1/2 tsp Salt
  10. Take 1 tbsp ● Katakuriko
  11. Prepare 2 tbsp ● Water
  12. Take 2 tsp Sesame oil
  13. Make ready 1 Salt and pepper

With the addition of the egg, it is really nutritious. Place the corn and a cereal bowl of water in the blender and blend them coarsely to keep some texture. Pour the mixture into a small pot and bring to the boil. In a saucepan, combine the cream style corn and chicken broth.

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.
  6. "Shrimp Spring Rolls". - - https://cookpad.com/us/recipes/143330-my-familys-crispy-shrimp-spring-rolls
  7. "Mapo Tofu". - - https://cookpad.com/us/recipes/154149-basic-mapo-tofu
  8. "Ebimayo - Prawns with Mayonnaise". - - https://cookpad.com/us/recipes/143348-ebimayo-batter-fried-shrimp-with-ra-yu-mayo-sauce

Pour the mixture into a small pot and bring to the boil. 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. Crack the eggs and combine with the corn flour.

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