Ingredients
-
1
-
2
-
1 1/2
-
3
-
1
-
1
-
4
-
1
-
1 1/2
-
1
-
-
-
-
-
Directions
Chinese Chicken and Corn Soup, From a Sunset Magazine special edition, Sunset Weeknight. I haven’t tried it yet, but it sounds tasty. Suggested accompaniments include purchased (fresh or frozen) potstickers or egg rolls and cabbage slaw with Asian dressing., I made this even though I was out of scallions. It was still great eatin’ I would have liked just a little less tofu. I confess I added about a half teaspoon of chili garlic sauce. I am now going to experiment with added rice vinegar! Loved the gingery spice of this soup., Was looking for a Chinese chicken soup recipe and I am so happy I found this one! used the stock (broth) and left-over meat from a whole chicken I roasted the night before and then boiled the bones to make the stock. The tofu addition was the perfect texture contrast to the chicken and corn. Loved the ginger -Don’t skip it – This is definitely a keeper recipe for me.
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Steps
|
1
Done
|
Rinse Chicken and Pat Dry. Slice Crosswise Into 1/8-Inch Thick Strips. Combine With Rice Wine, 1/2 Tsp Sesame Oil, and 1 Tbsp Cornstarch in a Small Bowl. |
|
2
Done
|
in a 3-4 Quart Nonstick Pan Over High Heat, Stir Garlic and Ginger in 1/2 Tsp Sesame Oil For 10 Seconds. Add Chicken and Stir-Fry Until No Longer Pink on Surface, About 2 Minutes. |
|
3
Done
|
Add Broth; Cover Pan and Bring to a Boil. Add Tofu and Corn to Broth and Return to a Simmer. |
|
4
Done
|
in a Small Bowl, Combine Remaining 2 Tbsp Cornstarch and 1/4 Cup Cold Water Until Smooth. Add to Soup; Bring to Boil, Stirring Constantly. Pour Egg Into Soup, Stirring Gently For About 30 Seconds to Form Thin Strands of Egg. Add Remaining 1/2 Tsp Sesame Oil, Green Onions, and Season to Taste With Salt and White Pepper. Ladle Into Bowls and Serve. |
