Nan Gua Yu Mi Tang Chinese Pumpkin And Corn Stew Recipes

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

Chinese Velvet Chicken and Corn Soup (Yu Mi Ji Tang) Recipe image

Provided by á-708

Number Of Ingredients 7

Ingredients

4 cups (1 L) chicken stock
1 lb (450 g) ground or very finely chopped chicken
1 tsp (5 ml) soy sauce, or to taste
1/2 tsp (2 ml) sesame oil
2-3 eggs, beaten
1 can (15 oz, 225 g) cream-style corn
Salt and freshly ground pepper to taste

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.

NAN GUA YU MI TANG (CHINESE PUMPKIN AND CORN STEW)

Nan Gua Yu Mi Tang (Chinese Pumpkin and Corn Stew) image

Make and share this Nan Gua Yu Mi Tang (Chinese Pumpkin and Corn Stew) recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs pork loin
5 cups peeled pumpkin or 5 cups kabocha squash, 1-inch cubed
2 large carrots
1 medium onion
2 ears corn
1 quart chicken stock
1 quart water
1/2 cup shaoxing wine
5 slices ginger, smashed with the flat side of a knife
1 1/2 teaspoons salt

Steps:

Cut the pork into 1 inch cubes. Slice the carrots into 1 inch segments. Chop the onion. Trim the ends of the corn and cut each ear into 3 segments.
Bring the chicken stock, water, and shaoxing rice wine to a boil in a large pot. Add all the remaining ingredients and when it boils again, reduce heat and simmer for 1 hour. Remove the ginger slices with a slotted spoon and serve.

Nutrition Facts : Calories 565.4, Fat 27.9, SaturatedFat 9.2, Cholesterol 109.3, Sodium 1321.7, Carbohydrate 36.3, Fiber 3.6, Sugar 11.3, Protein 44

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