Cantonese Corn Soup Recipes

CHINESE CORN SOUP (鸡蛋玉米羹)

Steps:

• Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
• Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
• Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
• While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
• Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
• Swirl potato starch slurry into the soup. Mix well.
• Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
• Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you'd like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
• Serve warm.

CANTONESE CORN SOUP

Steps:

• Combine chicken broth, 1 cup water, 1/3 cup rice wine, and the ginger in large saucepan. Heat to boiling. Reduce heat and simmer uncovered 20 minutes.
• Remove ginger from broth and stir in remaining 3 T. rice wine, the corn and salt. Heat to boiling, then reduce heat to low.
• Dissolve cornstarch in remaining 1/4 cup water and gradually stir into soup. Heat, stirring constantly, until slightly thickened. Remove from heat and pour egg whites in thin stream around edge. Stir once and add sesame oil.
• Sprinkle ham over soup in bowls.

SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)

Steps:

• Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
• Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
• Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
• Divide rice among bowls. For each serving, lay 4 slices of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.