Chinese Corn Soup Recipes

Chinese Corn Soup with Chicken RecipeTin Eats

WebOct 24, 2016 · Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn down …

Rating: 5/5(136)
1. Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
2. Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
3. Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
4. Add the chicken, season with white pepper, and serve, garnished with scallions.

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Chicken Corn Egg Drop Soup The Woks of Life

WebOct 27, 2016 · Set aside. Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and …

1. Marinate the chicken with 1 tablespoon of water, 1 teaspoon cornstarch, and 1 teaspoon oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.
2. Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.
3. Next, add the sesame oil, salt, and white pepper. Turn up the heat slightly. Add the chicken to the soup, and use a spoon to break up any clumps of chicken while stirring for one minute.
4. Re-mix the cornstarch and chicken stock slurry until incorporated (since the cornstarch and water will separate when left to sit for more than a few minutes). Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. The soup will begin to thicken further as the cornstarch cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornstarch slurry until the soup is at your preferred consistency.

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Chinese Chicken Corn Soup Cooking For My Soul

WebFeb 7, 2024 · Instructions. In a 4 or 5 quart pot, bring 4.5 cups of chicken broth to a simmer. Add the chicken cutlets and poach, over very gentle …

1. In a large pot or Dutch oven, heat about 1 tablespoon of vegetable oil over medium-high heat. Add the ground chicken and cook until browned and cooked through, breaking it apart, about 6 minutes. Add the grated ginger and minced garlic, and cook until fragrant for another 2 minutes, stirring.
2. Add 4 to 5 cups of chicken broth, and deglaze the pot by scraping the brown bits from the bottom of the pan (use a wooden spoon to prevent scratching the pot). Then, stir in the corn kernels. Bring to a boil, then reduce heat to simmer for about 10 minutes.
3. Dissolve the 3 tablespoons of cornstarch with 4 tablespoons of cold or room temp water, and add it to the soup. It will thicken as it simmers. Simmer for 5 minutes. Note: If too thick, add more broth until desired consistency.
4. Increase to medium heat. Add the lightly beaten eggs and stir to swirl, until eggs are cooked, about 1-2 minutes. Season with more salt and pepper if needed.

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