Hey everyone, it is Louise, 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. For mine, I’m gonna make it a bit tasty. 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 favored of recent viral meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chinese-style Corn and Egg Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To get started 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
- Get 1 tbsp Sake
- Prepare 2 Eggs
- Make ready 50 grams Cellophane noodles
- Get 1/2 can Canned creamed corn
- Make ready 1/3 Green onions (with the green parts)
- Get 600 ml Water
- Prepare 1/2 tbsp Chinese soup stock
- Make ready 1/2 tsp Salt
- Take 1 tbsp ● Katakuriko
- Make ready 2 tbsp ● Water
- Prepare 2 tsp Sesame oil
- Make ready 1 Salt and pepper
Egg Drop Soup 蛋花湯 (Restaurant Style) ♥ Beautiful and Tasty! 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. Besides being popular with home cooks, this soup is also popularly served in Cantonese restaurants.
So that’s going to wrap this up with this exceptional food chinese-style corn and egg soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this page becomes “the place to be” when it comes to chinese-style corn and egg soup cooking. Go on get cooking!
