Easiest Way to Make Any-night-of-the-week Chinese-style Corn and Egg Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Steps to Make Quick Chinese-style Corn and Egg Soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chinese-style Corn and Egg Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese-style Corn and Egg Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chinese-style Corn and Egg Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Chinese-style Corn and Egg Soup using 13 ingredients and 8 steps. Here is how you cook it.

This is my family's regular Chinese soup.

Step 1 Do not remove the plastic wrap until the chicken has cooled down.
Step 3 Adjust the amount of salt to your taste.
Step 4 Turn the heat slightly higher when adding the eggs. Recipe by Yuuyuu0221

Ingredients and spices that need to be Make ready to make Chinese-style Corn and Egg Soup:

1. 1/2 Chicken breast
2. 1 tbsp Sake
3. 2 Eggs
4. 50 grams Cellophane noodles
5. 1/2 can Canned creamed corn
6. 1/3 Green onions (with the green parts)
7. 600 ml Water
8. 1/2 tbsp Chinese soup stock
9. 1/2 tsp Salt
10. 1 tbsp ● Katakuriko
11. 2 tbsp ● Water
12. 2 tsp Sesame oil
13. 1 Salt and pepper

Steps to make Chinese-style Corn and Egg Soup

1. Butterfly the chicken breast and season with salt and a little sake (not listed). Cover with plastic wrap and microwave for 2 minutes. Chop the green onion roughly.
2. Wait until the chicken has cooled down, then shred it with your hands. Rehydrate the cellophane noodles in hot water and cut.
3. In a pot, bring the 600 ml of water, Chinese soup stock, salt, and creamed corn to the boil. Add the chicken from Step 2, then add the ● katakuriko dissolved in water to thicken the soup.
4. Add the beaten eggs. When the eggs are done, add the sesame oil and season with salt and pepper.
5. Dish it up, scatter some green onions and serve with ra-yu if you'd like.
6. "Shrimp Spring Rolls".
   
   https://cookpad.com/us/recipes/143330-my-familys-crispy-shrimp-spring-rolls
7. "Mapo Tofu".
   
   https://cookpad.com/us/recipes/154149-basic-mapo-tofu
8. "Ebimayo - Prawns with Mayonnaise".
   
   https://cookpad.com/us/recipes/143348-ebimayo-batter-fried-shrimp-with-ra-yu-mayo-sauce

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So that's going to wrap this up for this exceptional food Step-by-Step Guide to Make Quick Chinese-style Corn and Egg Soup. Thank you very much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!