Best Chinese Velvet Chicken And Corn Soup Yu Mi Ji Tang Recipes
VELVET CHICKEN AND CORN SOUP
Make and share this Velvet Chicken and Corn Soup recipe from Food.com.
Provided by Clovis Ann
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to a boil in medium saucepan over high heat.
- Add chicken and water chestnuts.
- Stir until chicken turns white, about 10 seconds.
- Drain the chicken and water chestnuts in a large, fine mesh strainer.
- In a large pot, bring chicken stock to a boil.
- Add corn, salt and sugar.
- Stir and return to a boil.
- Dissolve cornstarch in 1/4 cup of cold water in small bowl.
- Beat egg whites in small bowl until foamy.
- Add chicken mix to the stock.
- Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
- Drizzle egg whites into soup in such a way the whites turn into strands.
- Add peas and season with more salt, if desired.
- Serve immediately.
Nutrition Facts : Calories 276.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 7.2, Sodium 1252.5, Carbohydrate 53.6, Fiber 3.3, Sugar 11.8, Protein 12.1
VELVETY CHICKEN CORN SOUP
This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.
Provided by SONA86
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 9
Steps:
- In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
- In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
- Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
- Add chopped scallion to garnish, and serve hot.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 23.5 g, Cholesterol 18 mg, Fat 5 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1255.7 mg, Sugar 4.4 g
CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE
Provided by á-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.
HOT SPICED TEA FROM TANG RECIPE
Provided by KimberlyB
Number Of Ingredients 5
Steps:
- Combine ingredients and store in tightly covered jar. Makes approximately 24 servings. FOR 1 SERVING-Place 1 well-rounded teaspoon of mix in a cup, fill with boiling water and stir until dissolved. FOR 1 QUART-Dissolve 1/2 cup mix in 1 quart of boiling water in a teapot or heat-resistant pitcher. *Or use lemon-flavored unsweetened or sugar-sweetened instant tea.
MEATBALL SOUP - {WANJA TANG} RECIPE
Provided by á-170456
Number Of Ingredients 9
Steps:
- Mix together the ground beef, bean curd, scallion, salt and pepper and prepare meatballs 3/4-inch in diameter. Bring the water to a boil in a pan over moderate heat. When the water boils, dip the meatballs, one at a time, into the beaten egg and drop into the pan. Simmer until they begin to float indicating that they are almost cooked. Simmer for 10 minutes more. Now add the sesame oil. Adjust the salt if necessary. Serve warm with rice This recipe yields ?? servings.
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