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

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chinese-style corn and egg soup. It is one of my favorites. For mine, I’m gonna make it a 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 in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Chinese-style Corn and Egg Soup is something which I’ve loved my whole life.

Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! 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.

To get started with this recipe, we have to first 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. Get 1/2 Chicken breast
  2. Take 1 tbsp Sake
  3. Prepare 2 Eggs
  4. Make ready 50 grams Cellophane noodles
  5. Prepare 1/2 can Canned creamed corn
  6. Make ready 1/3 Green onions (with the green parts)
  7. Take 600 ml Water
  8. Get 1/2 tbsp Chinese soup stock
  9. Prepare 1/2 tsp Salt
  10. Take 1 tbsp ● Katakuriko
  11. Prepare 2 tbsp ● Water
  12. Take 2 tsp Sesame oil
  13. Take 1 Salt and pepper

With the addition of the egg, it is really nutritious. Sweet Corn Egg Drop Soup is a very popular Cantonese soup dish. I love sweet corn very much and it is a really easy and health choice for breakfast or as a dessert when dinner out in restaurant. In China sweet corn egg drop soup is called "粟米羹" which is believed to be benefit to stomach and bowels.

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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I love sweet corn very much and it is a really easy and health choice for breakfast or as a dessert when dinner out in restaurant. 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. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat.

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