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

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, chinese-style corn and egg soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chinese-style Corn and Egg Soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Chinese-style Corn and Egg Soup is something which I’ve loved my whole 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 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 cook it.

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

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