Best 2 Chinese Chicken And Corn Soup Recipes
Chinese chicken and corn soup is a delightful and nutritious dish, often enjoyed as an appetizer or a light meal. Its savory and comforting broth, combined with tender chicken and sweet corn kernels, makes it a popular choice for many. This article aims to guide you in discovering the best recipe for this classic soup, ensuring a flavorful and satisfying culinary experience. We have carefully selected a range of recipes, each offering a unique take on this beloved dish. Whether you prefer a simple and traditional approach or are looking for a more adventurous fusion, we have the perfect recipe for you. So, gather your ingredients and let's embark on a culinary journey to create the most delicious Chinese chicken and corn soup you've ever tasted.
Let's cook with our recipes!
CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE
Provided by รก-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.
CHINESE CHICKEN AND CORN SOUP
From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, but it sounds tasty. Suggested accompaniments include purchased (fresh or frozen) potstickers or egg rolls and cabbage slaw with Asian dressing.
Provided by Halcyon Eve
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 182.7, Fat 4.7, SaturatedFat 0.9, Cholesterol 46.2, Sodium 64.3, Carbohydrate 23.4, Fiber 2.3, Sugar 1, Protein 12.7
Tips:
- For a richer flavor, use chicken broth instead of water. - Add a tablespoon of soy sauce or fish sauce for a savory umami flavor. - If you like a bit of spice, add a pinch of red pepper flakes or a teaspoon of grated ginger. - For a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) and stir until the soup thickens. - If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain it well before adding it to the soup. - Serve with a side of rice, noodles, or steamed vegetables.Conclusion:
Chinese chicken and corn soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its simple ingredients and customizable flavor, this soup is sure to become a favorite in your household. So next time you're looking for a comforting and flavorful soup, give this Chinese chicken and corn soup a try!
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