Are you looking for recipe inspiration? Chinese-style Corn and Egg Soup special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Chinese-style Corn and Egg Soup What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Chinese-style Corn and Egg Soup, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Chinese-style Corn and Egg Soup delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Chinese-style Corn and Egg Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Chinese-style Corn and Egg Soup yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Chinese-style Corn and Egg Soup using 13 ingredient type and 8 manufacturing steps. Here's how to make the dish.

This is my family's regular Chinese soup. Step 1 Do not remove the plastic wrap until the chicken has cooled down. Step 3 Adjust the amount of salt to your taste. Step 4 Turn the heat slightly higher when adding the eggs. Recipe by Yuuyuu0221

Ingredients and spices that need to be prepared to make Chinese-style Corn and Egg Soup:

1. 1/2 Chicken breast
2. 1 tbsp Sake
3. 2 Eggs
4. 50 grams Cellophane noodles
5. 1/2 can Canned creamed corn
6. 1/3 Green onions (with the green parts)
7. 600 ml Water
8. 1/2 tbsp Chinese soup stock
9. 1/2 tsp Salt
10. 1 tbsp ● Katakuriko
11. 2 tbsp ● Water
12. 2 tsp Sesame oil
13. 1 Salt and pepper

Steps to make a 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.

6

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7

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8

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