cantonese corn soup

Name: Cantonese Corn Soup
Prep time: 10 min
Cook time: 25 min
Cuisine: Chinese
Ingredients: 1 can(s) creamed corn; 1 - chicken breast (boned and skinned); 6 cup(s) stock; 1 tablespoon(s) cornstarch; 2 tablespoon(s) water; 2 - egg whites; 1 teaspoon(s) light soy sauce; 1/4 teaspoon(s) sugar; 1 1/2 teaspoon(s) salt; 1 dash(es) sesame oil

15 Pinches

C T

Singapore

Updated on Jan 3, 2014

This is a warm, homey soup that's sometimes served at 8-course Chinese wedding dinners too! It's a really easy soup to make and very yummy!

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prep time 10 Min

cook time 25 Min

method Stove Top

yield

Ingredients

1 can creamed corn
1 - chicken breast (boned and skinned)
6 cups stock
1 tablespoon cornstarch
2 tablespoons water
2 - egg whites
1 teaspoon light soy sauce
1/4 teaspoon sugar
1 1/2 teaspoons salt
1 dash sesame oil

How To Make cantonese corn soup

Step 1

Mince chicken meat. Season with soy sauce, sugar and 1/2 teaspoon salt.

Step 2

Beat the egg whites till fluffy, fold into minced chicken.
Step 3

Bring stock to boil season with remaining salt and stir in the creamed corn. Cook for 5 minutes.
Step 4

Mix the cornstarch and water together to form a paste. Slowly pour into soup to thicken.
Step 5

Stir in the chicken mixture till soup is smooth. Cook 3-4 minutes.
Step 6

Dish out and sprinkle a sesame oil over. Serve hot. I like to add a twist of freshly ground black pepper and a little black vinegar to my soup.
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