Chicken & Corn Egg Drop Soup Better Than Chinese Takeout
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Full Recipe on our Blog, Iink in the BlO Just type EGG in the search!
Chicken & Sweetcorn Soup - Chinese Style Cooking Recipe
Chicken & Sweetcorn Soup - Chinese Style Cooking Recipe
Welcome to Xiao's Chinese Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
280g Chicken Breasts
150g Cucumber
1 Spring Onion
3 Cloves Garlic
5g Ginger
1 Tsp Sesame Oil
1 Tsp Cooking Wine
2 Tbsp Cornflour
1 Egg White
Salt To Taste
Method:
1. Finely chop the ginger, garlic and spring onion
2. Cut the cucumber into halves length-ways, then chop into thin slices
3. Slice the chicken into very thin slices, then place in a large bowl
4. Add 1½ Tbsp of cornflour, the cooking wine and egg white, mix well then leave to marinate for 10 minutes
5. Place the remaining cornflour and 40ml of water in a small bowl, mix well
6. Heat 1 litre of oil in the wok over medium heat
7. Add the chicken in the wok, stir and deep fry for 2 minutes, remove from wok and discard the oil
8. Heat 1 Tbsp of oil in the wok over high heat
9. Add the garlic, ginger and spring onion in the wok, fry for about 10 seconds
10. Add the cucumber and stir-fry for few seconds
11. Add the chicken, a pinch of salt and sesame oil, stir fry for a minute
12. Stir the cornflour mixture, pour into the wok and stir
13. Transfer into a dish and serve
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Chicken Corn Soup Chinese - How To Make Homemade Corn Soup - Easy Soup Recipe (HUMA IN THE KITCHEN)
Learn how to make CHICKEN CORN SOUP with step by step easy recipe video. Making homemade soup is easier than you think. Whether you're looking for healthy and homemade or quick and simple, there's a soup recipe for every occasion!
Ingredients:
1 tsp ginger garlic paste
1/2 tsp salt
250 gram chicken with bones
5-6 cups of water
1 tsp salt
1 tsp black pepper powder, leveled
1.2 tsp Chinese salt (Ajinomoto), optional
2 egg whites
4-5 tbsp. corn flour or as required for thickness
1/3 cup sweet corn, crushed
For serving:
3-4 tbsp. white vinegar with 2-3 green chilies
Soy sauce to taste
3-4 tbsp. white vinegar with 1 tbsp. red chili paste/sauce
Papdi (optional)
Method:
1.In a pot, add 5-6 cups of water, salt, ginger garlic paste and chicken. Let it boil. Then cook this mixture on medium flame for 10-15 minutes.
2.Remove chicken pieces from stock, and shred into small pieces. Set this aside.
3.Into 4-5 tbsp. of Corn flour (add more if required) add water and make a smooth mixture of it. Make sure there are no lumps.
4.In a pestle or mortar, crush sweet corn and set this aside. (Add whole corn if you prefer).
5.Now into chicken stock (yakhni) add 1 tsp salt, black pepper powder, and Chinese salt, shredded chicken and crushed corn. Mix it well and let it boil.
6.Start adding corn flour mixture slowly and stir continuously to prevent lumps. Adjust consistency according to your preference.
7.In the end, add egg whites and stir continuously so that egg whites will distribute evenly.
8.Cook on medium flame for another 2 minute.
9.Serve hot with, vinegar, chili sauce, soy sauce and Papdi.
10.Enjoy. Good Luck!
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**DISCLAIMER**
All the information in this cooking channel is for educational purpose only. Recipes, tips and tricks is for informational purpose only. These recipes are not intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I am not responsible for anything.
???? Reacting to our very first SCRAPPED recipe video (Chicken Corn Soup 雞肉玉米湯)
Since we recently crossed 1 million subscribers, Kat and I decided to watch our very first unpublished recipe for the super comforting Chicken Corn Soup. We’ve come a long way since filming and editing this video!
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00:59 - Randy’s parents are awesome
01:43 - Mom in the videos
02:41 - On our studio setup
04:03 - The OG kitchen
04:40 - Directing Daddy Lau
05:17 - On Chinese subtitles
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Hong Kong Corn Soup
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Chinese Chicken and Corn Soup | Egg Drop Soup Recipe
This is my super easy Chinese Chicken and Corn Soup, which is sometimes known as Egg Drop Soup.
INGREDIENTS
1. A large chicken breast
2. Shaoxing rice wine (4 - 6 tbsp)
3. A can of creamed corn
4. Chicken stock (1 - 1.5 litres)
5. Cornflour (1 & ½ tbsp)
6. 2 egg whites
7. A dash of sesame oil
8. Salt (½ to 1 tsp)
9. 1 Spring Onion
Chinese chicken corn egg-drop soup is a popular staple often order as a starter in Cantonese Chinese restaurants. As a kid, I remember this soup being served first at every wedding and Chinese New Year banquet that I went to. It's so tasty that you must try not to have seconds, otherwise you would be too full for the remaining courses!
Chicken and corn, egg- drop soup is so popular in Chinese restaurants that I am surprised my mum did not cook it more often at home. It is one of the easiest and quickest soups to make. It only requires 9 ingredients and takes 15 to 20 minutes to prepare and cook!
The combination of ingredients, particularly the chicken, corn and egg, means that it produces a delicious and nutritrious soup: ideal as a starter and perfect as a light lunch.
For more super easy recipes such as this super easy chicken and corn soup, please subscribe to Supa Eazi
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CHAPTERS
0:00 Introduction
0:58 Ingredients
1:33 Preparation
3:43 Cooking Method
6:15 Serving Suggestion
MUSIC
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