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Chinese-style Corn and Egg Soup
Chinese-style Corn and Egg Soup

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We hope you got insight from reading it, now let’s go back to chinese-style corn and egg soup recipe. To make chinese-style corn and egg soup you need 13 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Chinese-style Corn and Egg Soup:
  1. Get 1/2 Chicken breast
  2. Take 1 tbsp Sake
  3. Prepare 2 Eggs
  4. You need 50 grams Cellophane noodles
  5. You need 1/2 can Canned creamed corn
  6. You need 1/3 Green onions (with the green parts)
  7. Prepare 600 ml Water
  8. You need 1/2 tbsp Chinese soup stock
  9. Use 1/2 tsp Salt
  10. Get 1 tbsp ● Katakuriko
  11. Get 2 tbsp ● Water
  12. Take 2 tsp Sesame oil
  13. Get 1 Salt and pepper
Instructions to make Chinese-style Corn and Egg Soup:
  1. Butterfly the chicken breast and season with salt and a little sake (not listed). Cover with plastic wrap and microwave for 2 minutes. Chop the green onion roughly.
  2. Wait until the chicken has cooled down, then shred it with your hands. Rehydrate the cellophane noodles in hot water and cut.
  3. In a pot, bring the 600 ml of water, Chinese soup stock, salt, and creamed corn to the boil. Add the chicken from Step 2, then add the ● katakuriko dissolved in water to thicken the soup.
  4. Add the beaten eggs. When the eggs are done, add the sesame oil and season with salt and pepper.
  5. Dish it up, scatter some green onions and serve with ra-yu if you'd like.
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