Simple Way to Make Quick Chinese-style Corn and Egg Soup

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Favorite Chinese-style Corn and Egg Soup. It is one of my favorites. This time, I will make it a little bit unique. 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 begin with this particular recipe, we have to first prepare a few ingredients. You can have Chinese-style Corn and Egg Soup using 13 ingredients and 8 steps. Here is how you cook it.

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. 1/2 Chicken breast
2. 1 tbsp Sake
3. 2 Eggs
4. 50 grams Cellophane noodles
5. 1/2 can Canned creamed corn
6. 1/3 Green onions (with the green parts)
7. 600 ml Water
8. 1/2 tbsp Chinese soup stock
9. 1/2 tsp Salt
10. 1 tbsp ● Katakuriko
11. 2 tbsp ● Water
12. 2 tsp Sesame oil
13. 1 Salt and pepper

Instructions to make 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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So that is going to wrap it up with this exceptional food Recipe of Award-winning Chinese-style Corn and Egg Soup. Thanks so much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember 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!