Chinese-style Corn and Egg Soup

Name: Chinese-style Corn and Egg Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 Chicken breast; 1 tbsp Sake; 2 Eggs; 50 grams Cellophane noodles; 1/2 can Canned creamed corn; 1/3 Green onions (with the green parts); 600 ml Water; 1/2 tbsp Chinese soup stock; 1/2 tsp Salt; 1 tbsp ● Katakuriko; 2 tbsp ● Water; 2 tsp Sesame oil; 1 Salt and pepper

cookpad.japan @cookpad_jp

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

This is my family's regular Chinese soup.

cookpad.japan @cookpad_jp

This is my family's regular Chinese soup.

Saved

Ingredients

4 servings

1/2Chicken breast
1 tbspSake
2Eggs
50 gramsCellophane noodles
1/2 canCanned creamed corn
1/3Green onions (with the green parts)
600 mlWater
1/2 tbspChinese soup stock
1/2 tspSalt
1 tbsp● Katakuriko
2 tbsp● Water
2 tspSesame oil
1Salt and pepper

Saved

Steps

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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