Chinese Chicken And Corn Soup Recipes

EASY CHINESE CHICKEN AND CORN SOUP

Steps:

• Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
• Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
• Remove chicken breast from the stock and leave to cool for a few minutes then shred.
• Add corn to stock and bring to the boil over a medium heat.
• Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
• Add shredded chicken to soup.
• Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
• Serve topped with the sliced spring onions and enjoy!
• NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

CHINESE CHICKEN AND CORN SOUP

Steps:

• Saute or poach chicken breasts, cool, chop, set aside.
• Saute in same pan, celery and onion in 1 Tbl. butter til tender.
• In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
• Bring to a boil, lower heat and simmer 5 minutes.
• Drizzle in beaten eggs, stirring briskly, til it shreds.
• Stir in corn, heat through.
• Add salt and pepper to taste.

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place water, garlic, bay leaves and chicken into a large pot.
• Bring to the boil, simmer uncovered for 40 minutes.
• Skim any scum from surface as it cooks.
• Remove chicken and remove the meat from the bones.
• Discard the skin and bones.
• Remove bay leaves.
• Shred the chicken into small pieces and add back to the stock.
• Refrigerate the pot of chicken and stock overnight.
• Next day, remove all of the fat from the top of the stock and throw it away.
• Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
• Bring to boil.
• Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
• Beat eggs in a small bowl.
• Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
• Serve soup garnished with the sliced spring onion.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.