Low Cal Chinese Chicken Corn Soup Food

CHINESE CHICKEN AND SWEETCORN SOUP

Steps:

• Use a very sharp knife to remove the kernels from the corn (see Kitchen Notes below).
• Reserve the cobs.
• In a large pot, bring the chicken stock and boiling water to a gentle simmer over medium-high heat.
• Add the reserved corn cobs, corn kernels, white part of the spring onions (scallions), garlic cloves, ginger, coriander (cilantro) roots (if using), and chicken breasts.
• Simmer on low-medium heat for about 20-30 minutes until the corn is tender.
• Remove and discard the corn cobs, spring onions (scallions), garlic cloves, ginger, and coriander (cilantro) roots (if using).
• Remove the chicken breast fillets, shred and set aside.
• Remove half of the soup to a blender and blend, or into a large jug to purée with a stick blender.
• Return the puréed soup to the pan.
• Slowly pour in the beaten eggs in a thin stream, stirring the soup constantly as you do so. The eggs should form into thin threads as they cook.
• Add the soy sauce, sesame oil and Shaoxing wine.
• Mix the cornflour (cornstarch) with some water to create a slurry.
• Slowly pour some of the slurry into the soup, stirring the soup quickly as you do so to prevent lumps from forming. You may not need all of the slurry - just add enough until the soup has thickened slightly in consistency.
• Taste for seasoning and maybe add some freshly ground white pepper.
• Add the shredded chicken.
• Serve with coriander (cilantro) and the reserved green spring onions (scallions).

EASY CHINESE CHICKEN AND CORN SOUP

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.

CHINESE CHICKEN AND CORN SOUP

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.

EASY CHINESE CORN SOUP

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!

LOW CAL CHINESE CHICKEN CORN SOUP

Steps:

• Combine chicken broth, corn and chicken in large saucepan.
• Bring mixture to a boil over medium heat, stirring occasionally.
• Blend cornstarch with cold water and add to soup.
• Continue cooking, uncovered, for 3 minutes.
• Beat egg whites until foamy; stir into soup. Reduce heat and cook until foam is gone. Garnish with parsley. Serve hot.

CHINESE CHICKEN AND CORN SOUP

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.

LOW-FAT CHICKEN CORN CHOWDER

Steps:

• In a large Dutch oven or stockpot, sauté onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
• To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
• Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
• In a small bowl, stir together milk and flour until smooth.
• Slowly add to pot and simmer 5 more minutes.