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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, chinese-style corn and egg soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chinese-style Corn and Egg Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Chinese-style Corn and Egg Soup is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook chinese-style corn and egg soup using 13 ingredients and 8 steps. Here is how you can achieve that.

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