Chinese Chicken Corn Soup

Chicken Corn Egg Drop Soup is a Cantonese favorite especially among Hong Kong-ers and no wonder as its a really souped up pun intended version of our beloved egg drop soup with an added protein boost from chopped chicken and a touch of sweetness with the addition. Beat 2 eggs and season with a sprinkle of salt. Add the red chilli and clove of garlic to a food processor along with about 23 of the sweetcorn. Chinese corn soup is called corn stew 玉米羹 yu mi geng in Chinese. Making Chinese corn chicken soup is so easy and quick.

Ingredients

1. Pour into the boiling corn soup and continue cooking for about 2 minutes or until thickened.
2. Add 1 tbsp corn flour 1 tbsp sugar 1 tsp salt and 1 tsp pepper to the chicken and stir thoroughly until chicken.
3. Close the lid the simmer for 5-6 minutes.
4. Bring to the boil then reduce to a simmer.
5. Soups have always been an important part of the Chinese food culture.
6. Authentic Chinese Chicken Corn Soup is the quintessential Pakistani comfort food.
7. Heat the oil in a deep pan and gently cook the chicken garlic and ginger for 3-4 minutes without colouring.

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Preparation And Explanation

1. A must try when fresh corn is in season. In a small bowl or cup mix together the cornstarch and water.
2. They all taste delicious. Beat eggs in a small bowl.
3. A bowl of Chinese corn soup is the ultimate comfort food on a chilly day. I love corn however theyre cooked grilled boiled roasted steamed baked fried you name it.Add the stock and soy sauce to the saucepan.
4. Return the puréed soup to the pan. They are considered as one of the most nutritious foods and are prepared on a daily basis as part of the meal.
5. Naturally sweet and tasty this Chinese sweet corn soup with dried scallops helps to improve the appetite strengthen the kidneys and balance the digestive system. Put a little water into a cup and mix in the cornflour to a thin paste then whisk paste into soup.Heat the sesame oil in a saucepan and add the sweetcorn paste.
6. As fall and winter sets in this Chicken Corn Egg Drop Soup really hits the spot on a cold day. Remove the pan from the heat and pour in the egg stirring continuously to create little threads.

Whisk in the sweetcorn purée until smooth then add the remaining sweetcorn kernels and the shredded chicken. The sweetcorn will give it that extra sweet punch of flavour as found in corn chowder recipes. Pour slowly into hot soup stirring with a pair of chopsticks to form thin strands of egg. Blitz to form a coarse paste. Add the chopped garlic and chicken pieces stir well and boil for 1-2 minutes Then follow with the carrot cubes sweet corns and mashed sweet corn.

Simmer for 4-5 mins to heat through. Reheat stock and add the stock powder corn kernels creamed corn and salt and pepper to taste. Remove the chicken breast fillets shred and set aside. Bring to a boil over medium-high heat. In a saucepan combine the cream style corn and chicken broth.

Gradually add the beaten egg while stirring the soup. Skim out the foam on top and drain the stock into another sauce pan keep it on low flame. Gradually add the beaten egg while stirring the soup. Simmer for 4-5 mins to heat through. Whisk in the sweetcorn purée until smooth then add the remaining sweetcorn kernels and the shredded chicken.

Skim out the foam on top and drain the stock into another sauce pan keep it on low flame. Cook over a medium-low heat for a couple of minutes until fragrant. Remove the pan from the heat and pour in the egg stirring continuously to create little threads. As fall and winter sets in this Chicken Corn Egg Drop Soup really hits the spot on a cold day. Heat the sesame oil in a saucepan and add the sweetcorn paste.

In a saucepan combine the cream style corn and chicken broth. Put a little water into a cup and mix in the cornflour to a thin paste then whisk paste into soup. Naturally sweet and tasty this Chinese sweet corn soup with dried scallops helps to improve the appetite strengthen the kidneys and balance the digestive system. They are considered as one of the most nutritious foods and are prepared on a daily basis as part of the meal. Return the puréed soup to the pan.

Bring to a boil over medium-high heat. Add the stock and soy sauce to the saucepan. I love corn however theyre cooked grilled boiled roasted steamed baked fried you name it. A bowl of Chinese corn soup is the ultimate comfort food on a chilly day. Beat eggs in a small bowl.

Remove the chicken breast fillets shred and set aside. They all taste delicious. In a small bowl or cup mix together the cornstarch and water. A must try when fresh corn is in season. Add the cornflour and mix well.

Reheat stock and add the stock powder corn kernels creamed corn and salt and pepper to taste. Combine 2 tbsp of corn starch with 4 tbsp water in a small bowl. Heat the oil in a deep pan and gently cook the chicken garlic and ginger for 3-4 minutes without colouring. Authentic Chinese Chicken Corn Soup is the quintessential Pakistani comfort food. Soups have always been an important part of the Chinese food culture.

Add the chopped garlic and chicken pieces stir well and boil for 1-2 minutes Then follow with the carrot cubes sweet corns and mashed sweet corn. Bring to the boil then reduce to a simmer. Close the lid the simmer for 5-6 minutes. Add 1 tbsp corn flour 1 tbsp sugar 1 tsp salt and 1 tsp pepper to the chicken and stir thoroughly until chicken. Pour into the boiling corn soup and continue cooking for about 2 minutes or until thickened.

Blitz to form a coarse paste. Chicken Corn Egg Drop Soup is a Cantonese favorite especially among Hong Kong-ers and no wonder as its a really souped up pun intended version of our beloved egg drop soup with an added protein boost from chopped chicken and a touch of sweetness with the addition.