Best Chinese Chicken And Corn Soup Recipes

EASY CHINESE CHICKEN AND CORN SOUP

Steps:

• Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
• Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
• Remove chicken breast from the stock and leave to cool for a few minutes then shred.
• Add corn to stock and bring to the boil over a medium heat.
• Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
• Add shredded chicken to soup.
• Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
• Serve topped with the sliced spring onions and enjoy!
• NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE

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 (EGG DROP)

Steps:

• In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
• Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
• Mix in chicken and sesame oil, and bring just to a simmer.
• Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
• Garnish with onion tops and serve hot.

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place water, garlic, bay leaves and chicken into a large pot.
• Bring to the boil, simmer uncovered for 40 minutes.
• Skim any scum from surface as it cooks.
• Remove chicken and remove the meat from the bones.
• Discard the skin and bones.
• Remove bay leaves.
• Shred the chicken into small pieces and add back to the stock.
• Refrigerate the pot of chicken and stock overnight.
• Next day, remove all of the fat from the top of the stock and throw it away.
• Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
• Bring to boil.
• Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
• Beat eggs in a small bowl.
• Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
• Serve soup garnished with the sliced spring onion.

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
• Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
• Stir in cornstarch mixture, continue stirring until soup thickens.
• Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
• Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
• Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.

CHINESE CHICKEN AND CORN SOUP

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.