Recipe of Ultimate Chinese-style Corn and Egg Soup
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Award-winning Chinese-style Corn and Egg Soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chinese-style Corn and Egg Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese-style Corn and Egg Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chinese-style Corn and Egg Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can cook Chinese-style Corn and Egg Soup using 13 ingredients and 8 steps. Here is how you cook that.
This is my family's regular Chinese soup.
Step 1 Do not remove the plastic wrap until the chicken has cooled down.
Step 3 Adjust the amount of salt to your taste.
Step 4 Turn the heat slightly higher when adding the eggs. Recipe by Yuuyuu0221
Ingredients and spices that need to be Make ready to make Chinese-style Corn and Egg Soup:
- 1/2 Chicken breast
- 1 tbsp Sake
- 2 Eggs
- 50 grams Cellophane noodles
- 1/2 can Canned creamed corn
- 1/3 Green onions (with the green parts)
- 600 ml Water
- 1/2 tbsp Chinese soup stock
- 1/2 tsp Salt
- 1 tbsp ● Katakuriko
- 2 tbsp ● Water
- 2 tsp Sesame oil
- 1 Salt and pepper
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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So that's going to wrap it up for this special food Simple Way to Make Any-night-of-the-week Chinese-style Corn and Egg Soup. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!