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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chinese-style corn and egg soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Chinese-style Corn and Egg Soup is one of the most well liked of current trending meals on earth. It is 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.

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 components. You can have chinese-style corn and egg soup using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chinese-style Corn and Egg Soup:
  1. Prepare 1/2 Chicken breast
  2. Take 1 tbsp Sake
  3. Get 2 Eggs
  4. Make ready 50 grams Cellophane noodles
  5. Take 1/2 can Canned creamed corn
  6. Make ready 1/3 Green onions (with the green parts)
  7. Make ready 600 ml Water
  8. Get 1/2 tbsp Chinese soup stock
  9. Make ready 1/2 tsp Salt
  10. Prepare 1 tbsp ● Katakuriko
  11. Take 2 tbsp ● Water
  12. Take 2 tsp Sesame oil
  13. Prepare 1 Salt and pepper

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. 🙂.

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.
  6. "Shrimp Spring Rolls". - - https://cookpad.com/us/recipes/143330-my-familys-crispy-shrimp-spring-rolls
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  8. "Ebimayo - Prawns with Mayonnaise". - - https://cookpad.com/us/recipes/143348-ebimayo-batter-fried-shrimp-with-ra-yu-mayo-sauce

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. 🙂. Learn how to make Chinese Corn-and-Egg Soup. Season generously with salt and pepper. Chinese soups can be so simple, and I never thought of trying creamed corn.

So that’s going to wrap it up with this exceptional food chinese-style corn and egg soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!