Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, chinese-style corn and egg soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Chinese-style Corn and Egg Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Chinese-style Corn and Egg Soup is something that I have loved my whole life.
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. Instead of using clean water, I use a dilute corn juice for a better combined taste.
To begin with this particular 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 can achieve that.
The ingredients needed to make Chinese-style Corn and Egg Soup:
- Take Chicken breast
- Prepare Sake
- Prepare Eggs
- Take Cellophane noodles
- Prepare Canned creamed corn
- Prepare Green onions (with the green parts)
- Get Water
- Make ready Chinese soup stock
- Prepare Salt
- Get ● Katakuriko
- Prepare ● Water
- Prepare Sesame oil
- Make ready Salt and pepper
Gradually add the beaten egg while stirring the soup. Gradually add the beaten eggs while stirring or whisking the soup constantly. Add in the corn niblets (if using) and heat though. Chicken Corn Egg Drop Soup is a Cantonese favorite, especially among Hong Kong-ers and has made its way into most Chinese takeout restaurant menus.
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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Add in the corn niblets (if using) and heat though. Chicken Corn Egg Drop Soup is a Cantonese favorite, especially among Hong Kong-ers and has made its way into most Chinese takeout restaurant menus. Submit a Recipe Correction Sweet Corn Soup is basically just corn and egg. Corn is rich in starch, protein, minerals, vitamins and fiber. It whets one's appetite, protects against cancer and strengthens the brain.
So that is going to wrap this up with this special food chinese-style corn and egg soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
