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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chinese-style corn and egg soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chinese-style Corn and Egg Soup is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Chinese-style Corn and Egg Soup is something that I’ve loved my entire 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 prepare a few ingredients. You can have chinese-style corn and egg soup using 13 ingredients and 8 steps. Here is how you cook that.

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

Corn is rich in starch, protein, minerals, vitamins and fiber. It whets one's appetite, protects against cancer and strengthens the brain. With the addition of the egg, it is really nutritious. 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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With the addition of the egg, it is really nutritious. 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. Chinese chicken and corn soup belong to the thick soup category, which is called 羹.

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’m confident you can make this at home. There is 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!