Chinese Chicken & Corn Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 chicken breast, boned & skinned |
2 tablespoon(s) rice wine or dry sherry |
1 1/2 teaspoon(s) roasted sesame oil (3 1/2-tsp portions) |
3 tablespoon(s) cornstarch (1-tbs & 2-tbs portions) |
1 clove(s) garlic minced |
1 tablespoon(s) fresh ginger thinly shredded |
4 cup(s) chicken broth (approx 2 cans) |
12 ounce(s) firm tofu, silken-style shelf-stable |
1 1/2 cup(s) frozen corn kernels |
1/4 cup(s) water |
1 egg beaten |
1/2 cube(s) green onions, thinly sliced |
1/2 teaspoon(s) chinese five-spice mix |
1/4 teaspoon(s) white pepper |
Directions:
1. Cut chicken breast crosswise into 1/8 slices. Combine in small bowl with wine, 1/2 tsp oil, and 1 Tbs cornstarch.
2. Cut tofu into 1/2-inch cubes.
3. In 3-4 quart non-stick pan over high heat, cook garlic and ginger in 1/2 tsp oil for 10 seconds. Add chicken and stir until meat is no longer pink on surface, about 2 minutes. Add broth, cover pan and bring to a boil. Add tofu and corn to broth, and return mixture to a simmer.
4. In small bowl, blend remaining 2 Tbs cornstarch and water until smooth. Add to soup and stir until mixture boils. Pour beaten egg into soup, stirring to form thin strands, about 30 seconds.
5. Add remaining 1/2 tsp oil, green onion and seasonings to taste. Serve.
6. In same small bowl, b
7. NOTE: For variety, use combinations of mushrooms and frozen peas with the corn kernels.
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