Chinese-style Corn and Egg Soup
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
Chinese-style Corn and Egg Soup
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
Cooking Instructions
- 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
- 7
- 8
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