Step-by-Step Guide to Prepare Ultimate Chinese-style Corn and Egg Soup

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, chinese-style corn and egg soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chinese-style Corn and Egg Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Chinese-style Corn and Egg Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook chinese-style corn and egg soup using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chinese-style Corn and Egg Soup:

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

Instructions 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.
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