Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chinese-style corn and egg soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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. In China sweet corn egg drop soup is called "粟米羹" which is believed to be benefit to stomach and bowels.
Chinese-style Corn and Egg Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re 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 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 cook it.
The ingredients needed to make Chinese-style Corn and Egg Soup:
- Make ready 1/2 Chicken breast
- Make ready 1 tbsp Sake
- Take 2 Eggs
- Make ready 50 grams Cellophane noodles
- Get 1/2 can Canned creamed corn
- Take 1/3 Green onions (with the green parts)
- Take 600 ml Water
- Get 1/2 tbsp Chinese soup stock
- Get 1/2 tsp Salt
- Get 1 tbsp ● Katakuriko
- Prepare 2 tbsp ● Water
- Prepare 2 tsp Sesame oil
- Get 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. Chinese Sweet Corn Egg Flower Soup
Steps 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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Maybe it's because egg flower soup is usually on the menu along side the classic egg rolls. Regardless, this recipe is my go to soup when I need to prepare a multi-course family style meal, but have limited time. As fall and winter sets in, this Chicken Corn Egg Drop Soup really hits the spot on a cold day. Chicken Corn Egg Drop Soup is a Cantonese favorite, especially among Hong Kong-ers and, no wonder, as it's a really souped up (pun intended) version of our beloved egg drop soup with an added protein boost from chopped chicken and a touch of sweetness with the addition of corn. In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
So that’s going to wrap it up for this special food chinese-style corn and egg soup recipe. Thanks so much for your time. I’m sure 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 on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
