Chicken Corn Egg Flower Soup Food

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

EGG DROP SOUP

Steps:

• Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
• Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
• Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
• Ladle the soup into bowls, top with scallions, and serve!

EASY CHINESE EGG DROP SOUP

Steps:

• Gather the ingredients.
• In a wok or saucepan, bring the 4 cups of chicken broth or stock to a boil. Very slowly, pour in the lightly beaten eggs in a steady stream.
• To make shreds, stir the egg rapidly in a clockwise direction as you pour for 1 minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
• Add the pepper, salt, and sesame oil if using. Pour into bowls and garnish with spring onion.

CHICKEN CORN EGG DROP SOUP

Steps:

• In a saucepan, combine the chicken, cream style corn, and chicken broth. Bring to boil over medium-high heat.
• In a small bowl or cup, mix together the cornstarch and water. Pour this 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.

WHITNEY'S EGG FLOWER SOUP

Steps:

• Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

EGG FLOWER SOUP

Steps:

• Boil chicken broth, ginger and green onion 2 minutes.
• Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
• Pour soup slowly into serving bowl containing eggs. Stir gently.
• Serve hot.

CHICKEN & CORN EGG FLOWER SOUP

Steps:

• Place broth and ginger in medium saucepan.
• Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
• Discard ginger.
• Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
• Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
• Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
• Stir in cooked chicken.
• Simmer for 10 minutes to heat chicken.
• Remove from heat; stir in green onions and soy sauce.
• Serve immediately.