Loved the simplicity of this recipe. Ending up adding generous handfuls of chopped baby bok choy to each bowl before pouring in the soup. Nice.
Chicken and Sweet Corn Soup - Chinese
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Fowl/Poultry LowCal (Less than 300 cal) Lower Carbs Low Fat (Less than 20%)
6 cups chicken stock
14 ounces creamed corn -- to 16 oz
1 boneless skinless chicken breast -- cut into 1/2-inch dice
1/2 teaspoon sesame oil
1/2 tablespoon salt
1/4 teaspoon ground white pepper
1 large egg -- beaten
Bring the chicken stock to a boil in a medium pot. Reduce the heat to a simmer and stir in the creamed corn. Add the chicken and cook for about 5 minutes, until the chicken turns white and is cooked through.
Add the sesame oil, then add the salt and white pepper. Taste and adjust the seasoning, if necessary. Slowly pour the egg into the soup in a steady stream while continuously stirring with a long spoon or chopstick. The egg should cook immediately and look like long yellowish-white strands. Turn off the heat after you see the strands, so the egg doesn't overcook. Ladle the soup into individual bowls and serve.
Serves 4 as a starter, or 2 as a main course
Author Note: The natural creaminess of corn creates the velvety texture of this soup. The soup is heartier than it seems and takes only 15 to 20 minutes to both prepare and cook. This soup is also a good way to use up leftover roast chicken, just shred the leftovers (you will need about 2 cups of shredded chicken), and boil the chicken in the soup for 1 to 2 minutes instead of 5.
Cuisine: "Asian"
Source: "Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan, 2012"
S(Formatted by Chupa Babi): "Feb 2013"
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Per Serving (excluding unknown items): 193 Calories; 3g Fat (16.2%
calories from fat); 18g Protein; 20g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 4359mg Sodium
Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Fat.
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