Chinese Velvet Chicken And Corn Soup Yu Mi Ji Tang Recipes

VELVETY CHICKEN CORN SOUP

Steps:

• In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
• In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
• Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• Add chopped scallion to garnish, and serve hot.

EASY CHINESE CHICKEN AND CORN SOUP

Steps:

• Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
• Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
• Remove chicken breast from the stock and leave to cool for a few minutes then shred.
• Add corn to stock and bring to the boil over a medium heat.
• Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
• Add shredded chicken to soup.
• Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
• Serve topped with the sliced spring onions and enjoy!
• NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

VELVET CHICKEN AND CORN SOUP

Steps:

• Bring water to a boil in medium saucepan over high heat.
• Add chicken and water chestnuts.
• Stir until chicken turns white, about 10 seconds.
• Drain the chicken and water chestnuts in a large, fine mesh strainer.
• In a large pot, bring chicken stock to a boil.
• Add corn, salt and sugar.
• Stir and return to a boil.
• Dissolve cornstarch in 1/4 cup of cold water in small bowl.
• Beat egg whites in small bowl until foamy.
• Add chicken mix to the stock.
• Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
• Drizzle egg whites into soup in such a way the whites turn into strands.
• Add peas and season with more salt, if desired.
• Serve immediately.

VELVET CORN SOUP

Steps:

• Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
• Stir in green onion, sesame oil, pepper and salt, to taste.

CHICKEN VELVET AND CORN SOUP

Steps:

• 1. Mince ham. Skin and bone chicken breast pound meat with mallet or side of cleaver, then mince fine, removing tendons. Add sherry to chicken and mix. 2. Beat egg whites until fluffy but not stiff. Fold into chicken mixture. 3. With egg beater, beat canned corn until creamy. Bring stock to a boil. Add corn and simmer, covered, 2 minutes. 4. Add chicken mixture. Bring slowly to a boil again. Then stir in salt and pepper and remove from heat at once. Garnish with minced ham. VARIATIONS: * In step 1, omit sherry and combine minced chicken with 1/2 cup cold stock, 1 tablespoon cornstarch and 1/2 teaspoon salt. * Garnish with 1/2 cup spinach, slivered or 1/4 cup Chinese parsley sprigs and 2 tablespoons almonds, toasted and slivered. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHINESE VELVET CHICKEN AND CORN SOUP (YU MI JI TANG) RECIPE

Steps:

• Bring the chicken stock to a boil over high heat. Meanwhile, mix the ground chicken, soy sauce, and sesame oil. Add the chicken mixture to the stock, stirring to prevent the chicken from forming clumps. Bring to a boil and add the beaten eggs, stirring to combine. Add the corn and adjust the seasoning with salt and pepper. Serves 4 to 6.