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Cantonese Chicken & Corn Soup Recipe

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This recipe for Cantonese Chicken & Corn Soup, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jana Newbold
Added: Wednesday, September 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-inch piece of fresh ginger-peeled
3 Cups chicken stock
1 TBSP of soy sauce
1/2 tsp. sesame oil
3/4 C canned creamed corn
1 oz dried rice vermicelli noodles
1 TBSP cornstarch mixed to a paste with 1 TBSP water
1/2 C skinless rotisserie chicken breast-finely shredded
1 scallion(spring onion)--thinly sliced

Directions:
Directions:
Crush the piece of ginger with the side of a large knife blade, keep it in one piece. Put the ginger, stock, soy sauce and sesame oil in a saucepan and bring to a boil. Reduce the heat and simmer for a further 3 minutes. Stir in the cornstarch paste and keep stirring as the soup thickens. Add the shredded chicken breast, warm through, then serve.

 

 

 

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