Velvet Chicken And Corn Soup Recipes

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VELVET CHICKEN AND CORN SOUP



Velvet Chicken and Corn Soup image

Make and share this Velvet Chicken and Corn Soup recipe from Food.com.

Provided by Clovis Ann

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups water
1/2 , a boneless skinless chicken breast, minced
1/3 cup minced water chestnut
4 cups chicken stock
2 (14 1/2 ounce) cans cream-style corn
1/2 teaspoon salt, plus more to taste
1/4 teaspoon sugar
2 tablespoons cornstarch
1/4 cup cold water
2 large egg whites
1/4 cup frozen baby green pea, thawed

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.

Nutrition Facts : Calories 276.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 7.2, Sodium 1252.5, Carbohydrate 53.6, Fiber 3.3, Sugar 11.8, Protein 12.1

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

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.

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