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We hope you got benefit from reading it, now let’s go back to chinese-style corn and egg soup recipe. To make chinese-style corn and egg soup you only need 13 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Chinese-style Corn and Egg Soup:
- Take 1/2 Chicken breast
- Use 1 tbsp Sake
- Prepare 2 Eggs
- Use 50 grams Cellophane noodles
- Get 1/2 can Canned creamed corn
- Take 1/3 Green onions (with the green parts)
- Use 600 ml Water
- Provide 1/2 tbsp Chinese soup stock
- Prepare 1/2 tsp Salt
- Take 1 tbsp ● Katakuriko
- You need 2 tbsp ● Water
- Prepare 2 tsp Sesame oil
- Use 1 Salt and pepper
Instructions to make Chinese-style Corn and Egg Soup:
- 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.
- Wait until the chicken has cooled down, then shred it with your hands. Rehydrate the cellophane noodles in hot water and cut.
- 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.
- Add the beaten eggs. When the eggs are done, add the sesame oil and season with salt and pepper.
- Dish it up, scatter some green onions and serve with ra-yu if you'd like.
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