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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chinese-style corn and egg soup. It is one of my favorites. This time, 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 well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Chinese-style Corn and Egg Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

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 particular recipe, we must 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 that.

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

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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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’s going to wrap it up for this exceptional food chinese-style corn and egg soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!