Hello everybody, it’s Louise, 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’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 popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chinese-style Corn and Egg Soup is something that I’ve loved my entire life.
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. There are two common version of sweet corn soup: one is with egg and the other one is with chicken meat.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Make ready 1/2 Chicken breast
- Prepare 1 tbsp Sake
- Prepare 2 Eggs
- Get 50 grams Cellophane noodles
- Take 1/2 can Canned creamed corn
- Get 1/3 Green onions (with the green parts)
- Make ready 600 ml Water
- Take 1/2 tbsp Chinese soup stock
- Prepare 1/2 tsp Salt
- Take 1 tbsp ● Katakuriko
- Prepare 2 tbsp ● Water
- Make ready 2 tsp Sesame oil
- Take 1 Salt and pepper
Well, it came from a friend of mine who has never been a fan of cooking. Learn how to make Chinese Corn-and-Egg Soup. Chinese Corn Soup (鸡蛋玉米羹) - A easy recipe uses chicken, corn, and peas along with eggs in a hearty chicken soup that is richer than egg drop soup. My mom makes egg drop soup a few times a week, but rarely makes corn soup due to the time involved.
Instructions to make Chinese-style Corn and Egg Soup:
- 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.
- Wait until the chicken has cooled down, then shred it with your hands. Rehydrate the cellophane noodles in hot water and cut.
- 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.
- Add the beaten eggs. When the eggs are done, add the sesame oil and season with salt and pepper.
- Dish it up, scatter some green onions and serve with ra-yu if you'd like.
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It is a dish we'd rather ordering in. This Chinese restaurant-style corn soup with egg threads is enriched and thickened with butter and a little flour, and flavored with a hint of nutmeg. Stir the soup slowly in a clockwise circular motion, and slowly pour the egg into the moving soup. Stir the egg lightly through the soup with a fork to produce. Hearty and delicious egg drop soup (sometimes known as egg flower soup).
So that is going to wrap it up for this special food chinese-style corn and egg soup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
