Best 2 Chinese Chicken And Corn Soup Recipes
Indulge in the comforting flavors of Chinese Chicken and Corn Soup, a classic dish that combines tender chicken, sweet corn, and a savory broth. This soup is not only delicious but also incredibly versatile, with variations to suit every palate. From the classic Cantonese-style soup to a spicy Szechuan version, this article offers a comprehensive collection of recipes that will satisfy your cravings for a warm and satisfying meal. Whether you prefer a simple and comforting soup or one with a bold and flavorful kick, these recipes have you covered. So, gather your ingredients, grab a bowl, and let's embark on a culinary journey to savor the delightful taste of Chinese Chicken and Corn Soup.
Here are our top 2 tried and tested recipes!
CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE
Provided by รก-708
Number Of Ingredients 7
Steps:
- Bring the chicken stock to a boil over high heat. Meanwhile, mix the ground chicken, soy sauce, and sesame oil. Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps. Bring to a boil and add the beaten eggs, stirring to combine. Add the corn and adjust the seasoning with salt and pepper. Serves 4 to 6.
CHINESE CHICKEN AND CORN SOUP
From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, but it sounds tasty. Suggested accompaniments include purchased (fresh or frozen) potstickers or egg rolls and cabbage slaw with Asian dressing.
Provided by Halcyon Eve
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse chicken and pat dry. Slice crosswise into 1/8-inch thick strips. Combine with rice wine, 1/2 tsp sesame oil, and 1 tbsp cornstarch in a small bowl.
- In a 3-4 quart nonstick pan over high heat, stir garlic and ginger in 1/2 tsp sesame oil for 10 seconds. Add chicken and stir-fry until no longer pink on surface, about 2 minutes.
- Add broth; cover pan and bring to a boil. Add tofu and corn to broth and return to a simmer.
- In a small bowl, combine remaining 2 tbsp cornstarch and 1/4 cup cold water until smooth. Add to soup; bring to boil, stirring constantly. Pour egg into soup, stirring gently for about 30 seconds to form thin strands of egg. Add remaining 1/2 tsp sesame oil, green onions, and season to taste with salt and white pepper. Ladle into bowls and serve.
Nutrition Facts : Calories 182.7, Fat 4.7, SaturatedFat 0.9, Cholesterol 46.2, Sodium 64.3, Carbohydrate 23.4, Fiber 2.3, Sugar 1, Protein 12.7
Tips:
- Use high-quality chicken broth as the base for your soup. This will give the soup a richer flavor.
- Don't overcook the chicken. It should be cooked through but still tender and juicy.
- Add the corn kernels at the end of the cooking time so that they don't become overcooked and mushy.
- Season the soup to taste with salt and pepper.
- Serve the soup hot with a sprinkle of chopped green onions or cilantro.
Conclusion:
This Chinese chicken and corn soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover chicken. With its simple ingredients and flavorful broth, this soup is sure to be a hit with the whole family.
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