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Cantonese Corn Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.4469
Energy (kCal)746.5105
Carbohydrates (g)105.397
Total fats (g)17.7184
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine chicken broth, 1 cup water, 1/3 cup rice wine, and the ginger in large saucepan. Heat to boiling. Reduce heat and simmer uncovered 20 minutes. | 2. Remove ginger from broth and stir in remaining 3 T. rice wine, the corn and salt. Heat to boiling, then reduce heat to low. | 3. Dissolve cornstarch in remaining 1/4 cup water and gradually stir into soup. Heat, stirring constantly, until slightly thickened. Remove from heat and pour egg whites in thin stream around edge. Stir once and add sesame oil. | 4. Sprinkle ham over soup in bowls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 2 cans 189.1 4.575 26.962 6.343999999999999
    water 1 1/4 1/4 0.0 0.0 0.0 0.0
    chinese rice wine 1/3 cup - - - -
    chinese rice wine 3 tablespoons - - - -
    ginger 2 slices 3.52 0.7819 0.0801 0.033
    corn 2 cans creamed 373.913 81.3043 14.2174 5.8696
    salt - - - -
    cornstarch 2 1/2 tablespoons 76.2 18.254 0.052000000000000005 0.01
    egg white 2 beaten 34.32 0.4818 7.194 0.1122
    oriental sesame oil 1 teaspoon - - - -
    ham 1 ounce cooked minced 69.4575 0.0 4.9414 5.3496

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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