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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way 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 is gonna smell and look delicious.

Chinese-style Corn and Egg Soup is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Chinese-style Corn and Egg Soup is something which I have loved my whole life. They’re fine and they look fantastic.

Hello mga kabeshieim jc pinay helper here in hongkong i want to share to u my favorite job to cook chinese food im so happy to share it to u besshie hope i. Egg Drop Soup Recipe (better than Chinese restaurant). Egg Drop Soup 蛋花湯 (Restaurant Style) ♥ Beautiful and Tasty! Sweet Corn Egg Drop Soup is a very popular Cantonese soup dish.

To get started with this recipe, we must 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 it.

The ingredients needed to make Chinese-style Corn and Egg Soup:
  1. Prepare 1/2 Chicken breast
  2. Get 1 tbsp Sake
  3. Take 2 Eggs
  4. Prepare 50 grams Cellophane noodles
  5. Take 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. Get 1/2 tsp Salt
  10. Take 1 tbsp ● Katakuriko
  11. Make ready 2 tbsp ● Water
  12. Take 2 tsp Sesame oil
  13. Take 1 Salt and pepper

An easy and delicious Chinese corn egg drop soup recipe for quick weeknight dinners, using ingredients you already have in your pantry! When we first immigrated to the US, corn egg drop soup was a beloved budget and pantry dish that only took minutes to get on the table. This Chinese Corn Soup aka Chinese Egg Drop Soup is just like you get in Chinese restaurants! As for this Chinese Corn soup?

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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This Chinese Corn Soup aka Chinese Egg Drop Soup is just like you get in Chinese restaurants! As for this Chinese Corn soup? Well, it came from a friend of mine who has never been a fan of cooking. Loves the eating part, not so much a fan of the cooking part. 🙂. In a saucepan, combine the cream style corn and chicken broth.

So that’s going to wrap it up for this special food chinese-style corn and egg soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!