Chinese Velvet Chicken And Corn Soup Yu Mi Ji Tang Recipes

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
• Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
• Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
• Add the chicken, season with white pepper, and serve, garnished with scallions.

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.

VELVET CORN SOUP

Steps:

• Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
• Stir in green onion, sesame oil, pepper and salt, to taste.

VELVETY CHICKEN CORN SOUP

Steps:

• In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
• In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
• Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• Add chopped scallion to garnish, and serve hot.

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.

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.

VELVET CHICKEN AND CORN SOUP

Steps:

• Bring water to a boil in medium saucepan over high heat.
• Add chicken and water chestnuts.
• Stir until chicken turns white, about 10 seconds.
• Drain the chicken and water chestnuts in a large, fine mesh strainer.
• In a large pot, bring chicken stock to a boil.
• Add corn, salt and sugar.
• Stir and return to a boil.
• Dissolve cornstarch in 1/4 cup of cold water in small bowl.
• Beat egg whites in small bowl until foamy.
• Add chicken mix to the stock.
• Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
• Drizzle egg whites into soup in such a way the whites turn into strands.
• Add peas and season with more salt, if desired.
• Serve immediately.

CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE

Steps:

• Bring the chicken stock to a boil over high heat. Meanwhile, mix the ground chicken, soy sauce, and sesame oil. Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps. Bring to a boil and add the beaten eggs, stirring to combine. Add the corn and adjust the seasoning with salt and pepper. Serves 4 to 6.