Recipe: Perfect Chinese Corn Soup

Chinese Corn Soup. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. Gradually add the beaten egg while stirring the soup.

Add in the corn niblets (if using) and heat though. Chinese corn soup is called "corn stew" (玉米羹, yu mi geng) in Chinese. It is a different form of Chinese egg drop soup. You can cook Chinese Corn Soup using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chinese Corn Soup

1. You need 1 can of Canned Cream style Corn ●.
2. You need 800 ml of Water●.
3. Prepare 1 tbsp of Chinese Soup Stock●.
4. Prepare 2 tsp of Potato Starch ◎.
5. You need 4 tsp of Water ◎.
6. You need 1 piece of Egg.
7. It's 1 tsp of Sesame oil.

With loaded corns and chicken meat, the dish features a thick silky broth with a richer taste than that of the average egg drop soup. Traditionally, this Cantonese recipe for a corn soup relies on a Chinese cooking technique called velveting, in which pieces of meat (chicken or seafood) are coated with egg whites and some form of starch—like corn starch, potato starch, or wheat flour—before being fried. Easy Sweet Corn Soup Recipe: extremely delicious and restaurant style Chinese sweet corn soup recipe that pairs amazingly with any entree. This Easy Sweet Corn Soup Recipe along Yakitori Chicken LING LING Fried Rice is my perfect solution for a delicious and quick meal that's enjoyed by the whole family.

Chinese Corn Soup step by step

1. Put ● ingredients (Canned cream style Corn, Water, Chinese soup stock) in a pot. Bring to a boil over medium heat..
2. Put ◎ ingredients (Potato Starch, water) in a small bowl and mix it well. Pure into the boiling corn soup..
3. Gradually add the beaten egg while stirring the soup. Add the sesame oil for fragrance..

In China sweet corn egg drop soup is called "粟米羹" which is believed to be benefit to stomach and bowels. There are two common version of sweet corn soup: one is with egg and the other one is with chicken meat. This is a very basic version. Instead of using clean water, I use a dilute corn juice for a better combined taste. Chinese chicken and corn soup belong to the thick soup category, which is called 羹.