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Chinese Chicken and Corn Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.4618
Energy (kCal)676.855
Carbohydrates (g)73.6012
Total fats (g)18.3982
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 1 skinless skinless - - - -
    sherry 2 tablespoons - - - -
    dark sesame oil 1 1/2 1/2 divided - - - -
    cornstarch 3 tablespoons divided 91.44 21.9048 0.0624 0.012
    garlic clove 1 peeled minced - - - -
    ginger 1 tablespoon shredded 4.8 1.0662 0.1092 0.045
    chicken broth 4 cups reduced sodium fat free 312.48 7.56 44.5536 10.4832
    silken tofu 1 container cut firm - - - -
    corn 1 1/2 cups frozen 187.05 40.6725 7.1122 2.9362
    egg 1 beaten 71.5 0.36 6.28 4.755
    green onion 1/2 cup sliced 9.585 2.0377 0.3444 0.1668
    salt - - - -
    white pepper - - - -

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



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