CANTONESE CREAMED CORN SOUP
Steps:
- Gather the ingredients.
- Mix the cornstarch with water, stir well, and reserve.
- In a saucepan over medium heat, bring the stock to a boil . Stir in the creamed corn and bring back to a boil, or about 3 minutes.
- Add in the salt, white pepper , sugar, rice wine or sherry , and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
- Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
- Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
- Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, Sodium 615 mg, Sugar 5 g, Fat 3 g, ServingSize 6 servings, UnsaturatedFat 0 g
EASY CHINESE CORN SOUP
You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
- In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
- Gradually add the beaten eggs while stirring or whisking the soup constantly.
- Add in the corn niblets (if using) and heat though.
- Season with salt and pepper.
- Serve and enjoy!
Nutrition Facts : Calories 158.1, Fat 3, SaturatedFat 0.9, Cholesterol 62, Sodium 469.7, Carbohydrate 29.9, Fiber 1.7, Sugar 4.8, Protein 7.3
EASY CHINESE CORN SOUP
This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
Provided by SUCCESSION
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g
CHINESE CORN SOUP
Make and share this Chinese Corn Soup recipe from Food.com.
Provided by Chef Makram
Categories Stocks
Time 40m
Yield 65 serving(s)
Number Of Ingredients 11
Steps:
- Wash and sanitize all equipments before use.
- Place corn kernels in food processor and make a coarse puree; set aside.
- Heat the oil in a medium-sized soup pot.
- Add the ginger and shallots or green onions, lightly sauté until aromatic.
- Add minced chicken; increase heat to high.
- Add the corn; stir for 30 seconds.
- Add the chicken stock, soy sauce and pepper.
- Stir until the soup reaches a boil, then add the crab and sesame oil.
- Reduce heat to medium-high. Pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds.
- Turn off the heat.
- Lightly beat the egg whites with the salt until almost frothy.
- Pour the egg whites into the soup in a slow, steady stream and in a circular motion.
- Gently stir, allowing the lacy ribbons to surface.
- Remove from fire and transfer into a suitable covered container.
Nutrition Facts : Calories 195.7, Fat 6.2, SaturatedFat 0.9, Cholesterol 14.4, Sodium 134.1, Carbohydrate 28.4, Fiber 3.3, Sugar 1, Protein 10.2
EASY CHINESE CHICKEN AND CORN SOUP
a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.
Provided by CharlieNZ
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 294.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 103.8, Sodium 1510.4, Carbohydrate 42.9, Fiber 2.8, Sugar 10.3, Protein 16.7
CANTONESE SOUP
Make and share this Cantonese Soup recipe from Food.com.
Provided by ElaineAnn
Categories Cantonese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, lightly brown pork in oil, stirring frequently. Stir in soy sauce, pepper and ginger.
- Cook 5 minutes.
- Add chicken broth; simmer 15 minutes.
- Add cabbage and cook until tender, about 5 minutes.
- Garnish each serving with noodles.
Nutrition Facts : Calories 108.1, Fat 6.1, SaturatedFat 1.3, Cholesterol 16.7, Sodium 828.7, Carbohydrate 2.1, Fiber 0.4, Sugar 1, Protein 10.6
SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)
Creamed corn over rice is a quintessential Cantonese dish often served at cha chaan tengs, casual diners that are ubiquitous in Hong Kong. There are many variations of sook mei faan, or corn rice. Some include chunks of pork or chicken, while another rendition has the creamy corn ladled over fried fish fillets. While this dish is traditionally made with canned creamed corn, this vegan version uses fresh corn, which offers a well-rounded sweetness that still feels bright, and is served over cold silken tofu, offering a pleasing contrast in texture and temperature.
Provided by Hetty McKinnon
Categories weekday, grains and rice, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
- Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
- Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
- Divide rice among bowls. For each serving, lay 4 slices of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.
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