Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chinese-style corn and egg soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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.
Chinese-style Corn and Egg Soup is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Chinese-style Corn and Egg Soup is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. 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:
- Make ready 1/2 Chicken breast
- Get 1 tbsp Sake
- Make ready 2 Eggs
- Prepare 50 grams Cellophane noodles
- Make ready 1/2 can Canned creamed corn
- Get 1/3 Green onions (with the green parts)
- Take 600 ml Water
- Make ready 1/2 tbsp Chinese soup stock
- Take 1/2 tsp Salt
- Take 1 tbsp ● Katakuriko
- Take 2 tbsp ● Water
- Get 2 tsp Sesame oil
- Prepare 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 this up for this exceptional food chinese-style corn and egg soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
