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Easy Chinese Chicken and Corn Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.7828
Energy (kCal)1393.36
Carbohydrates (g)201.5196
Total fats (g)35.6624
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water). | 2. Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes. | 3. Remove chicken breast from the stock and leave to cool for a few minutes then shred. | 4. Add corn to stock and bring to the boil over a medium heat. | 5. Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly. | 6. Add shredded chicken to soup. | 7. Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork. | 8. Serve topped with the sliced spring onions and enjoy! | 9. NB: Cooking time includes the 15 minutes for "poaching" the chicken breast. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    chicken breast fillet 1 boneless - - - -
    corn kernel 300 g canned 393.0 77.61 10.86 4.26
    corn 300 g canned creamed 258.0 56.1 9.81 4.05
    cornflour 1 tablespoon - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    egg 2 beaten 143.0 0.72 12.56 9.51
    scallion 2 sliced sliced 64.0 14.68 3.66 0.38

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



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