Anyone got a recipe for chinese chicken corn soup ?

Chinese Chicken Corn Soup Recipe --








Ingredients:


3 cups chicken broth


1 can (8.25 oz) creamed corn


1 cup cooked diced chicken (skinned and boned)


1 tablespoon cornstarch


2 tablespoons cold water


2 egg whites


2 tablespoons finely chopped fresh parsley














Directions:





Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes.





Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.


Anyone got a recipe for chinese chicken corn soup ?
Cantonese Chicken Corn Soup





INGREDIENTS


1-inch piece of fresh ginger鈥攑eeled


3 cups chicken stock


1 tablespoon soy sauce


陆 teaspoon sesame oil


戮 cup canned creamed corn


1 oz (30g) dried rice vermicelli noodles


1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water


陆 cup skinless rotisserie chicken breast鈥攆inely shredded


1 scallion (spring onion)鈥攖hinly sliced











DIRECTIONS:


CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. PUT the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. REDUCE the heat and simmer for 3 minutes, then remove the piece of ginger. ADD the creamed corn, noodles and scallion and simmer for a further 3 minutes. STIR in the cornstarch paste and keep stirring as the soup thickens. ADD the shredded chicken breast, warm through, then serve.





Variations: Replace the chicken with shredded fresh crab, surimi or flaked canned tuna.








Serves 4.


Anyone got a recipe for chinese chicken corn soup ?
ok..screw that recipe and try this one.. has a lil spice and it's better than chinese





* 1 lb boneless chicken breast


* 1 can bamboo shoots, sliced


* 3 tbsp red curry paste


* 2 cups coconut milk


* 2 fresh red chili, sliced diagonally


* 1/2 cup Thai sweet basil leaves (bai horapah), torn


* 2 tbsp fish sauce (nam pla)


* 1/4 tsp sea salt


* 1 1/2 tsp palm sugar


* Thai sweet basil leaves (bai horapah) for garnish





Preparation





Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).





Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.





Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.





Serves 5.


(pictures available in the source)
Sweet Corn and Chicken Soup


4 tablespoons raw chicken


1 large egg white


11/2 pints (U.S 33/4 cups) chicken broth or 1 chicken bouillon cube and water


4 tablespoons sweet corn


Pinch salt


Pinch Ve-Tsin


Few drops sesame oil


1 level teaspoon corn flour


1 tablespoon water


2 tablespoons finely chopped cooked ham


Mince the chicken very finely. Beat the egg white just enough to mix the 'thick' with the 'thin'. Thoroughly work it and the chicken together and set aside. To the broth add the sweet corn and bring to the boil. Add the salt, Ve-tsin and sesame oil. Stir in the corn flour mixed with the water and boil for 1 minute. Add the preparation chicken and egg white and boil for a further minute, stirring all the time. Finally, sprinkle the ham on top and serve.





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6 3/4 c. water


2 lbs. chicken pieces


6 whole peppercorns


1 1/2 tsp. salt


1 or 2 sprigs fresh parsley


1 medium yellow or white onion


1 piece (about 1 inch) fresh ginger root (available in produce section)


8 green onions


1 (16 oz.) can cream style corn


2 tsp. chicken bouillon or 2 cubes


1 tsp. sesame oil (optional)


1/2 tsp. grated, pared fresh ginger root


1/8 tsp. ground pepper


1/4 c. corn starch


2 egg whites


2 slices (about 1 oz.) cooked ham





Combine 6 cups of the water, the chicken pieces, whole peppercorns, 1 teaspoon of the salt and the parsley in 5 quart dutch oven. Cut onions (yellow or white) into thin slices. Pare the ginger root and cut into thin slices. Add onion and ginger to chicken water mixture. Cover pan and cook over medium heat until water boils. Reduce heat to low. Simmer 1 1/2 hours. Remove any scum of fat from top of stock. Strain stock. Return stock to pan. Cut enough chicken off bones to equal 1 cup. Finely chop 4 of the green onions. Add onions, corn, bouillon, sesame oil, the grated ginger, pepper and remaining 1/2 teaspoon salt to stock. Cook over medium heat until stock boils. Blend corn starch and 1/2 cup of the remaining water. Stir mixture into stock. Cook and stir until soup thickens. Beat egg whites and the remaining 1/4 cup water lightly with fork. Drizzle egg whites slowly into stock while stirring stock vigorously. Cut ham into ';matchstick'; thin strips about 1 1/2 inches long. Stir ham and chicken into stock. Four soup bowls. Cut remaining green onions into thin slices. Sprinkle over soup and serve.
what michelle d said.