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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chinese-style corn and egg soup. It is one of my favorites. For mine, I am going to make it a little 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. 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 popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Chinese-style Corn and Egg Soup is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to 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:
  1. Make ready 1/2 Chicken breast
  2. Make ready 1 tbsp Sake
  3. Make ready 2 Eggs
  4. Take 50 grams Cellophane noodles
  5. Get 1/2 can Canned creamed corn
  6. Prepare 1/3 Green onions (with the green parts)
  7. Get 600 ml Water
  8. Make ready 1/2 tbsp Chinese soup stock
  9. Take 1/2 tsp Salt
  10. Make ready 1 tbsp ● Katakuriko
  11. Get 2 tbsp ● Water
  12. Take 2 tsp Sesame oil
  13. Make ready 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. Pour the beaten eggs in a thin stream over the entire surface of the soup.

Steps 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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Taste your "crab" and corn egg drop soup one last time, and add more salt and pepper if needed, before serving. How to make Chinese style Tomato Soup with Eggs. This chinese style tomato soup is very simple to make with least ingredients and tastes great. Adding the eggs to the soup makes it even more tastier and healthier. If you are a vegetarian, you can very well avoid using the eggs and the soup still tastes great.

So that is going to wrap it up with this special food chinese-style corn and egg soup recipe. Thank you very much for your time. I am sure you can 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, friends and colleague. Thank you for reading. Go on get cooking!