Chinese Corn and Chicken Soup |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an easy to make soup that my sister made for me during one of my visits. Ingredients:
6 ounces boneless skinless chicken breasts, finely chopped (boneless, skinless) |
1 tablespoon soy sauce (kikkoman) |
1 -2 tablespoon sherry wine |
1 teaspoon cornstarch |
1/2 cup water |
1 tablespoon sesame oil |
1 tablespoon peanut oil |
4 cups chicken stock |
1 1/2 teaspoons fresh ginger, grated |
8 ounces corn (green giant) |
15 ounces creamed corn (green giant) |
salt (to taste) |
pepper (to taste) |
2 eggs, beaten |
3 stalks green onions, finely sliced (for garnish) |
Directions:
1. Combine chicken, soy sauce, sherry, cornstarch, water, sesame oil, salt and pepper.
2. Cover and set aside until needed.
3. Heat pan over medium heat.
4. Add peanut oil; then ginger, stirring a few seconds.
5. Add chicken stock, both corns. Bring to a simmer.
6. Add and stir in about a half cup of stock to chicken mixture. Then add this chicken mixture to the simmering stock mixture.
7. Bring to a boil, stirring constantly; then lower temperature to simmer about 5 minutes.
8. Slowly pour the eggs in a steady stream into the pot. Use your fork to stir the top of the soup.
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