Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chinese chicken and corn soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chinese Chicken and Corn Soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Chinese Chicken and Corn Soup is something which I’ve loved my entire life.
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To begin with this recipe, we must prepare a few components. You can cook chinese chicken and corn soup using 21 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Chicken and Corn Soup:
- Make ready Stock
- Take the Stock
- Make ready 3-4 pieces chicken bone
- Take 1 potato peeled and cubed
- Take 1 green chili
- Get 1/2 tsp salt
- Make ready 1/8 tsp pepper
- Make ready 2 1/2 cups water
- Get Soup
- Make ready 1 tbsp butter
- Prepare 1 small onion finely chopped
- Prepare 2 cups additional chicken broth or stock
- Take 1/2 cup sweet corn roughly crushed
- Make ready 2 tsp soy sauce
- Make ready 1 tsp ginger crushed
- Prepare 3-4 garlic cloves crushed
- Prepare 1 egg lightly whisked
- Take pinch white pepper
- Get lemon juice optional, for garnish
- Take 3 tbsp sliced green onions or 2 tbsp chopped cilantro (optional, for garnish)
- Get 2 tsp sesame oil optional
Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly. Whisk in the sweetcorn purée until smooth, then add the remaining sweetcorn kernels and the shredded chicken. Remove the pan from the heat and pour in the egg, stirring continuously to create little threads. Season with black pepper and scatter in the coriander.
Steps to make Chinese Chicken and Corn Soup:
- In a medium sized pan, bring water, chicken, green chili, salt and pepper to a boil on medium high heat. Once it comes to a boil, reduce the heat to low and cover. Let it cook for 15-20 minutes or until chicken is tender.
- Remove the chicken pieces and add in chopped potatoes. Raise the heat to medium-high, once it comes to a boil, lower the heat. Let the potatoes cook uncovered for about 10-15 minutes. Meanwhile, shred the chicken. It should come to about a heaped cup of shredded chicken.
- Blend the potatoes with the remaining water in a high-speed blender or food processor.
- In a dutch oven or stock pot, melt butter over medium heat and add the chopped onion. Sauté until lightly golden and add garlic and ginger. Continue to sauté until the raw smell disappears. Add the chicken broth, blended potato stock mixture, corn, shredded chicken and soy sauce. Add a pinch of white pepper.
- Turn off the heat. Slowly add in the egg while stirring so that it forms ribbon-like threads. Add the sesame oil, green onions or cilantro. Taste and adjust seasoning. Serve hot.
Remove the pan from the heat and pour in the egg, stirring continuously to create little threads. Season with black pepper and scatter in the coriander. Heat a wok over medium-high heat, add the vegetable oil and swirl to coat the side of the wok. Add the stock, water, corn kernels, creamed corn, soy sauce and rice wine. Stir until the soup comes to the boil.
So that is going to wrap it up for this exceptional food chinese chicken and corn soup recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
