Chinese Chicken And Corn Soup Recipe

Name: Chinese Chicken And Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 -6 ounce) skinless chicken breast halves; 2 tablespoons chinese rice wine or 2 tablespoons dry sherry; 1 1/2 teaspoons dark sesame oil, divided; 3 tablespoons cornstarch, divided; 1 garlic clove, peeled and minced; 1 tablespoon finely shredded fresh ginger; 4 cups reduced-sodium fat-free chicken broth; 1 (12 ounce) container shelf-stable firm silken tofu, cut into 1/2 inch cubes; 1 1/2 cups frozen corn; 1 large egg, lightly beaten; 1/2 cup thinly sliced green onion (including tops); salt; white pepper

Servings: persons

1 (5 -6 ounce) skinless chicken breast halves
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
1 1/2 teaspoons dark sesame oil, divided
3 tablespoons cornstarch, divided
1 garlic clove, peeled and minced
1 tablespoon finely shredded fresh ginger
4 cups reduced-sodium fat-free chicken broth
1 (12 ounce) container shelf-stable firm silken tofu, cut into 1/2 inch cubes
1 1/2 cups frozen corn
1 large egg, lightly beaten
1/2 cup thinly sliced green onion (including tops)
salt
white pepper

1
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
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
Add broth; cover pan and bring to a boil. Add tofu and corn to broth and return to a simmer.
4
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.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (5 -6 ounce) skinless chicken breast halves, 2 tablespoons chinese rice wine or 2 tablespoons dry sherry, 1 1/2 teaspoons dark sesame oil, divided, 3 tablespoons cornstarch, divided, and more.

Yes, Chinese Chicken And Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Chicken And Corn Soup

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