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.
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Aaditay Bist
[email protected]This soup is the perfect comfort food for a cold winter night.
Brittany Herring
[email protected]I would definitely recommend this soup to anyone who loves Chinese food.
It's Julie
[email protected]This soup is so easy to make, even for a beginner cook.
ROBERT TAYLOR
[email protected]I love the combination of chicken and corn in this soup. It's a classic flavor combination that never gets old.
Sadie Wallace
[email protected]This soup is a great way to use up leftover chicken. It's also a very affordable meal.
Tanisha
[email protected]I've made this soup several times now and it's always a hit. It's so flavorful and comforting.
Mim Ayaan
[email protected]This was my first time making this soup, and it turned out great! The instructions were easy to follow and the soup was delicious. I will definitely be making it again.
Md Rubel
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I love that I can use leftover chicken or rotisserie chicken to make it even easier.
Ali zaman Ali zaman
[email protected]I wasn't sure what to expect with this soup, but I was pleasantly surprised. The chicken and corn were cooked perfectly, and the broth was very flavorful. I especially liked the addition of the ginger and scallions.
Kamal Mansour
[email protected]This soup was a hit with my family! The chicken was tender and flavorful, and the corn added a nice sweetness. The broth was also very tasty, with just the right amount of spices. I will definitely be making this soup again.