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!
prep time10 Min
cook time25 Min
Ingredients For cantonese corn soup
chicken breast (boned and skinned)
light soy sauce
1 1/2 tsp
How To Make cantonese corn soup
Mince chicken meat. Season with soy sauce, sugar and 1/2 teaspoon salt.
Beat the egg whites till fluffy, fold into minced chicken.
Bring stock to boil season with remaining salt and stir in the creamed corn. Cook for 5 minutes.
Mix the cornstarch and water together to form a paste. Slowly pour into soup to thicken.
Stir in the chicken mixture till soup is smooth. Cook 3-4 minutes.
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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