|
|
|
|
|
Hushpuppies are pieces of fried cornmeal batter which are a great southern tradition.
More Facts
|
|
|
|
|
If leftover stale cake hardens, put it in a container with a thick slice of apple to soften it.
More Kitchen Tips
|
|
|
|
|
|
|
| Cantonese Corn Soup |
Added: 16th Nov, 2006 | Viewed 450 times |  |  |
|
|
| I love Chinese soups, they are quick to make, fuss-free and taste delicious. They stay hot longer as most of them are thick due to the use of cornfour or congee rice. Very satisfying and filling! |
|
| |
|
|
|
  |
|
| Ingredients |
|
250g skinless chicken breast fillet, minced
|
|
400g canned creamed corn
|
|
6 cups chicken stock
|
|
150 ml rice wine
|
|
2 1/2 tbsp cornflour
|
|
2 egg whites, lightly beaten
|
|
1 tsp sesame oil
|
|
1 tsp salt |
|
|
| Method | | Place chicken in a bowl, add 3 tablespoons of rice wine and stir to combine. In a large saucepan, combine creamed corn, chicken stock, salt and remaining rice wine. Bring to a boil stirring constantly. Add the chicken and stir to separate the meat. Return to boil and skim the scum from the surface. Combine the cornflour with enough water to form a paste. Add to soup and stir until thickened. Remove from heat. Mix 2 tablespoons water with the egg whites, then slowly add to the soup in thin streams. Stir briskly and add sesame oil. Adjust seasoning and serve. |
|
|
|
| |
|
| |
|
|
|
|
|
|
Weekend Projects 
