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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #soups-stews #stocks #dietary #low-saturated-fat #low-calorie #low-carb #low-in-something
You'll also love
Agharese Marvellous
[email protected]I love how versatile this soup is. You can add or remove ingredients to suit your own taste.
Great Man
[email protected]This soup is the perfect way to warm up on a cold winter day. It's also really easy to make and it's always a crowd-pleaser.
McKayla Vorster
[email protected]I wasn't a fan of the cornstarch in this recipe. I thought it made the soup too thick.
Mang Mang
[email protected]This soup is so easy to make and it's always a hit with my family. I love that I can make it in under 30 minutes.
Christine Kaponda
[email protected]I love the addition of the egg noodles to this soup. They add a really nice texture and heartiness.
Suntaj Ahamad
[email protected]This soup is a great way to use up leftover chicken. It's also a really healthy and affordable meal.
Kathy Smith Franklin
[email protected]I made this soup in my slow cooker and it turned out perfectly! It was so easy to just throw all the ingredients in the slow cooker and let it cook all day.
Van Royal
[email protected]This soup was a little bland for my taste. I added some extra ginger and garlic to give it more flavor.
Bakir Aliyu
[email protected]I followed the recipe exactly and the soup turned out great! I especially loved the crispy wonton strips.
Sohil Mehar
[email protected]This soup is the perfect comfort food. It's warm, hearty, and filling. I love to make it on a cold winter day.
Durga Soni
[email protected]I wasn't sure about the addition of corn to this soup, but I'm glad I tried it! It adds a really nice sweetness and texture.
M Rizwan Bhatti
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I love that I can use leftover chicken to make it, which makes it a really economical meal.
Cloe Hugo
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
HUSNAIN FAROOQ
[email protected]This soup was a hit with my family! The chicken was tender and flavorful, and the corn added a nice sweetness. I also loved the addition of the ginger and garlic, which gave the soup a really nice depth of flavor.