Chinese Chicken and Corn Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
From a Sunset Magazine special edition, Sunset Weeknight. I haven't tried it yet, but it sounds tasty. Suggested accompaniments include purchased (fresh or frozen) potstickers or egg rolls and cabbage slaw with Asian dressing. Ingredients:
1 (5 -6 ounce) skinless chicken breast halves |
2 tablespoons chinese rice wine or 2 tablespoons dry sherry |
1 1/2 teaspoons dark sesame oil, divided |
3 tablespoons cornstarch, divided |
1 garlic clove, peeled and minced |
1 tablespoon finely shredded fresh ginger |
4 cups reduced-sodium fat-free chicken broth |
1 (12 ounce) container shelf-stable firm silken tofu, cut into 1/2 inch cubes |
1 1/2 cups frozen corn |
1 large egg, lightly beaten |
1/2 cup thinly sliced green onion (including tops) |
salt |
white pepper |
Directions:
1. Rinse chicken and pat dry. Slice crosswise into 1/8-inch thick strips. Combine with rice wine, 1/2 tsp sesame oil, and 1 tbsp cornstarch in a small bowl.
2. In a 3-4 quart nonstick pan over high heat, stir garlic and ginger in 1/2 tsp sesame oil for 10 seconds. Add chicken and stir-fry until no longer pink on surface, about 2 minutes.
3. Add broth; cover pan and bring to a boil. Add tofu and corn to broth and return to a simmer.
4. In a small bowl, combine remaining 2 tbsp cornstarch and 1/4 cup cold water until smooth. Add to soup; bring to boil, stirring constantly. Pour egg into soup, stirring gently for about 30 seconds to form thin strands of egg. Add remaining 1/2 tsp sesame oil, green onions, and season to taste with salt and white pepper. Ladle into bowls and serve.
|
|