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

Chinese-style Corn and Egg Soup.

Chinese-style Corn and Egg Soup

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to make a special dish, chinese-style corn and egg soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chinese-style Corn and Egg Soup is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Chinese-style Corn and Egg Soup is something that I've loved my whole life. They're nice and they look fantastic.

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

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

{Make ready 1/2 of Chicken breast.
{Make ready 1 tbsp of Sake.
{Get 2 of Eggs.
{Prepare 50 grams of Cellophane noodles.
{Prepare 1/2 can of Canned creamed corn.
{Take 1/3 of Green onions (with the green parts).
{Take 600 ml of Water.
{Take 1/2 tbsp of Chinese soup stock.
{Make ready 1/2 tsp of Salt.
{Take 1 tbsp of ● Katakuriko.
{Take 2 tbsp of ● Water.
{Prepare 2 tsp of Sesame oil.
{Take 1 of 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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