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
CHINESE CHICKEN AND CORN SOUP
Recipe video above. This is a very quick to make soup that is one of all my all time favourites, it's thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I've been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken. Watch the cooking videoto see how this is made without using a chopping board!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 10m
Number Of Ingredients 11
Steps:
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
Nutrition Facts : ServingSize 406 g, Calories 360 kcal, Carbohydrate 37.3 g, Protein 31.7 g, Fat 11.8 g, SaturatedFat 1.4 g, Cholesterol 136 mg, Sodium 744 mg, Sugar 14.7 g
CHINESE CORN SOUP (鸡蛋玉米羹)
Steps:
- Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
- Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
- Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
- While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
- Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
- Swirl potato starch slurry into the soup. Mix well.
- Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
- Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you'd like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
- Serve warm.
Nutrition Facts : ServingSize 1 bowl, Calories 176 kcal, Sugar 9.8 g, Sodium 489.2 mg, Fat 6.3 g, Carbohydrate 22 g, Fiber 2.3 g, Protein 8.5 g, Cholesterol 67.2 mg
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
CHINESE CHICKEN AND CORN SOUP
Make and share this Chinese Chicken and Corn Soup recipe from Food.com.
Provided by dale7793
Categories Chicken
Time P1DT1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place water, garlic, bay leaves and chicken into a large pot.
- Bring to the boil, simmer uncovered for 40 minutes.
- Skim any scum from surface as it cooks.
- Remove chicken and remove the meat from the bones.
- Discard the skin and bones.
- Remove bay leaves.
- Shred the chicken into small pieces and add back to the stock.
- Refrigerate the pot of chicken and stock overnight.
- Next day, remove all of the fat from the top of the stock and throw it away.
- Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
- Bring to boil.
- Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
- Beat eggs in a small bowl.
- Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
- Serve soup garnished with the sliced spring onion.
Nutrition Facts : Calories 681.3, Fat 31.6, SaturatedFat 8.9, Cholesterol 238.2, Sodium 503.3, Carbohydrate 66.5, Fiber 6.8, Sugar 3.9, Protein 41.2
CHINESE CRAB & CORN SOUP
This was so good on an autumn night. This was the first course, from my "one pot" cookbook
Provided by chia2160
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in pot.
- Add onion, garlic, ginger and chili and saute until softened.
- Add sherry and reduce by half.
- Add crab, corn, stock, soy sauce, salt, pepper, and simmer for 8 minutes.
- Stir in spinach and season.
- Remove from heat,.
- Add eggs and stir into pot with a fork, forming ribbons.
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
CANTONESE CORN SOUP
Make and share this Cantonese Corn Soup recipe from Food.com.
Provided by JackieOhNo
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken broth, 1 cup water, 1/3 cup rice wine, and the ginger in large saucepan. Heat to boiling. Reduce heat and simmer uncovered 20 minutes.
- Remove ginger from broth and stir in remaining 3 T. rice wine, the corn and salt. Heat to boiling, then reduce heat to low.
- Dissolve cornstarch in remaining 1/4 cup water and gradually stir into soup. Heat, stirring constantly, until slightly thickened. Remove from heat and pour egg whites in thin stream around edge. Stir once and add sesame oil.
- Sprinkle ham over soup in bowls.
Nutrition Facts : Calories 213.3, Fat 3.1, SaturatedFat 0.8, Cholesterol 4.4, Sodium 947.3, Carbohydrate 36.4, Fiber 2.1, Sugar 6.1, Protein 8.4
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