CHINESE CORN AND CHICKEN SOUP RECIPES
EASY CHINESE CHICKEN AND CORN SOUP RECIPE - FOOD.COM
a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 294.5, FatContent 7.9, SaturatedFatContent 2.1, CholesterolContent 103.8, SodiumContent 1510.4, CarbohydrateContent 42.9, FiberContent 2.8, SugarContent 10.3, ProteinContent 16.7
CHINESE CHICKEN AND CORN SOUP RECIPE - CHINESE.FOOD.COM
Make and share this Chinese Chicken and Corn Soup recipe from Food.com.
Total Time 25 hours
Prep Time 24 hours
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 681.3, FatContent 31.6, SaturatedFatContent 8.9, CholesterolContent 238.2, SodiumContent 503.3, CarbohydrateContent 66.5, FiberContent 6.8, SugarContent 3.9, ProteinContent 41.2
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You will need about 400g (2 cups) of corn kernels for this recipe.
From goodfood.com.au
Total Time 45 minutes
Category Starter/Entree
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Total Time 45 minutes
Category Starter/Entree
1. Bring the stock to simmering point in a small saucepan. Add the chicken and simmer, covered, for 5 minutes. Remove the chicken with a slotted spoon and allow to rest for 10 minutes. Strain the stock and set aside. Finely shred the meat with two forks.
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