Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sup jagung telur (egg drop corn soup). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
In a saucepan, combine the cream-style corn and chicken stock. Bring it to boil over medium-high heat. Add in minced garlic and the corn kernel. Sup Jagung Telur (Egg Drop Corn Soup).
Sup Jagung Telur (Egg Drop Corn Soup) is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Sup Jagung Telur (Egg Drop Corn Soup) is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook sup jagung telur (egg drop corn soup) using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sup Jagung Telur (Egg Drop Corn Soup):
- Prepare 3 cups chicken stock / water for vegetarians
- Take 2 cans cream-style corn
- Get 1 cup frozen corn kernel
- Prepare 2 gloves garlic, minced
- Take 2 eggs, beaten
- Get 2 teaspoons cornstarch mix with 1⁄4 cup water
- Prepare salt and pepper
- Take 2 spring onions, chopped
- Make ready several drops of sesame oil
Egg drop soup adalah sup berbahan dasar kaldu ayam dan telur saja. Mix starch with a little cold water in a separate bowl until well dissolved. Then use the fork to gently stir the soup in a circular motion (not too rigorously) while slowly pouring the beaten eggs into the soup to create egg drop "ribbons." As fall and winter sets in, this Chicken Corn Egg Drop Soup really hits the spot on a cold day. Chicken Corn Egg Drop Soup is a Cantonese favorite, especially among Hong Kong-ers and, no wonder, as it's a really souped up (pun intended) version of our beloved egg drop soup with an added protein boost from chopped chicken and a touch of sweetness with the addition of corn.
Instructions to make Sup Jagung Telur (Egg Drop Corn Soup):
- In a saucepan, combine the cream-style corn and chicken stock. Bring it to boil over medium-high heat.
- Add in minced garlic and the corn kernel.
- Add the cornstarch mixture to the simmering corn soup and continue to cook for about 2 minutes or until thickened. Add salt and pepper.
- Gradually add the beaten eggs while stirring the soup constantly in one direction. Add chopped spring onions and sesame oil.
- Serve warm with spring onions garnished.
- Note : Crab meat or boiled chicken breast (cut into small pieces) can also be added if meat is desired.
Then use the fork to gently stir the soup in a circular motion (not too rigorously) while slowly pouring the beaten eggs into the soup to create egg drop "ribbons." As fall and winter sets in, this Chicken Corn Egg Drop Soup really hits the spot on a cold day. Chicken Corn Egg Drop Soup is a Cantonese favorite, especially among Hong Kong-ers and, no wonder, as it's a really souped up (pun intended) version of our beloved egg drop soup with an added protein boost from chopped chicken and a touch of sweetness with the addition of corn. Sweet Corn Egg Drop Soup is a very popular Cantonese soup dish. I love sweet corn very much and it is a really easy and health choice for breakfast or as a dessert when dinner out in restaurant. In China sweet corn egg drop soup is called "粟米羹" which is believed to be benefit to stomach and bowels.
So that’s going to wrap this up for this special food sup jagung telur (egg drop corn soup) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
