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Chinese-style Corn And Egg Soup Recipe

Chinese-style Corn and Egg Soup Recipe
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Serving : 4
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Prepare the ingredients before making Chinese-style Corn and Egg Soup in your home. Then, follow these steps below to serve Chinese-style Corn and Egg Soup for your family or friends.

Ingredients: Chinese-style Corn and Egg Soup

  • 1/2 Chicken breast
  • 1 tbsp Sake
  • 2 Eggs
  • 50 grams Cellophane noodles
  • 1/2 can Canned creamed corn
  • 1/3 Green onions (with the green parts)
  • 600 ml Water
  • 1/2 tbsp Chinese soup stock
  • 1/2 tsp Salt
  • 1 tbsp ● Katakuriko
  • 2 tbsp ● Water
  • 2 tsp Sesame oil
  • 1 Salt and pepper

How to Make Chinese-style Corn and Egg Soup

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Chinese-style Corn and Egg Soup in your home by yourself.

    Step 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.
  • Step 2
  • Wait until the chicken has cooled down, then shred it with your hands. Rehydrate the cellophane noodles in hot water and cut.
  • Step 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.
  • Step 4
  • Add the beaten eggs. When the eggs are done, add the sesame oil and season with salt and pepper.
  • Step 5
  • Dish it up, scatter some green onions and serve with ra-yu if you'd like.
  • Step 6
  • "Shrimp Spring Rolls".
  • Step 7
  • "Mapo Tofu".
  • Step 8
  • "Ebimayo - Prawns with Mayonnaise".
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