Cantonese chicken and corn soup is one of the most popular soups throughout China, and will fast become your family favorite. Traditionally, only egg whites are used for this soup, but the whole egg can be used.
Chinese Corn and Chicken Soup
2 boneless skinless chicken breasts, but in bite size pieces
2/3 c. white rice (or any other rice)
1 15 oz can of cream corn---whirl it in the blender for an even smoother soup
8 c. chicken stock
1 tsp. salt
2 T flour (or try corn flour, cornmeal ground very fine) dissolved in 1/4 c. water
2 eggs (or just the whites), lightly beaten with 2 T water
2 T roasted sesame oil
Place the chicken in a bowl together with 3 T rice vinegar and combine. Set aside.
Combine sweet corn, chicken stock, and salt in pot and bring to a boil. Reduce to simmer, add the chicken and stir; simmer 15 minutes until chicken in cooked through. Add dissolved flour, in a thin stream, stirring continuously, and simmer until thickened slightly. Remove from heat and pour in egg, in a thin stream to create strands, mixing as you pour. Stir in sesame oil. Check the seasoning and serve immediately.
Chinese Corn and Chicken Soup
2 boneless skinless chicken breasts, but in bite size pieces
2/3 c. white rice (or any other rice)
1 15 oz can of cream corn---whirl it in the blender for an even smoother soup
8 c. chicken stock
1 tsp. salt
2 T flour (or try corn flour, cornmeal ground very fine) dissolved in 1/4 c. water
2 eggs (or just the whites), lightly beaten with 2 T water
2 T roasted sesame oil
Place the chicken in a bowl together with 3 T rice vinegar and combine. Set aside.
Combine sweet corn, chicken stock, and salt in pot and bring to a boil. Reduce to simmer, add the chicken and stir; simmer 15 minutes until chicken in cooked through. Add dissolved flour, in a thin stream, stirring continuously, and simmer until thickened slightly. Remove from heat and pour in egg, in a thin stream to create strands, mixing as you pour. Stir in sesame oil. Check the seasoning and serve immediately.
We tried this recipe for Sunday dinner. It was great. First, it was easy and fast. Second, our guests were impressed and wanted to know where we got the recipe. Thanks for sharing it!
ReplyDeleteMore often than not, I make this recipe replacing the chicken with garbanzo beans...but then it wouldn't go with the poem! Also, I failed to mention to garnish or mix in chopped green onion, fresh parsley, or even cilantro. It is a very forgiving recipe.
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