Cantonese Corn Soup
"From "Chinese New Year", Good Food Magazine February 1988"
photo by Brooke the Cook in
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 (13 3/4 ounce) cans chicken broth
- 1 1⁄4 cups water
- 1⁄3 cup chinese rice wine (or sake)
- 3 tablespoons chinese rice wine (or sake)
- 2 slices fresh ginger (about 1/4 inch each)
- 2 (17 ounce) cans creamed corn
- salt
- 2 1⁄2 tablespoons cornstarch
- 2 large egg whites, beaten
- 1 teaspoon oriental sesame oil
- 1 ounce cooked ham, minced
directions
- 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.
- Remove ginger from broth and stir in remaining 3 T. rice wine, the corn and salt. Heat to boiling, then reduce heat to low.
- 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.
- Sprinkle ham over soup in bowls.
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Reviews
-
wow oh wow this is great. cheap too! i didnt use the ham just a drop of liquid smoke this soup is creamy without adding cream used egg beaters for the eggs. i use crushed jarred ginger so didnt boil the 20 minutes . it was fast coming together great pantry soup
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I'd call this an oldie but goodie! I loved the ginger scented broth combined with the smokiness from the sesame oil. I didn't use the rice wine (turns out I had rice wine vinegar, which I don't think is the same) and it was great without it. Super easy to make!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
