CANTONESE CORN SOUP
This is a warm, homey soup that's sometimes served at 8-course Chinese wedding dinners too! It's a really easy soup to make and very yummy!
Provided by C T
Categories Other Soups
Time 35m
Number Of Ingredients 10
Steps:
- 1. Mince chicken meat. Season with soy sauce, sugar and 1/2 teaspoon salt.
- 2. Beat the egg whites till fluffy, fold into minced chicken.
- 3. Bring stock to boil season with remaining salt and stir in the creamed corn. Cook for 5 minutes.
- 4. Mix the cornstarch and water together to form a paste. Slowly pour into soup to thicken.
- 5. Stir in the chicken mixture till soup is smooth. Cook 3-4 minutes.
- 6. Dish out and sprinkle a sesame oil over. Serve hot. I like to add a twist of freshly ground black pepper and a little black vinegar to my soup.
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