{"id":1576,"date":"2014-07-04T14:34:13","date_gmt":"2014-07-04T12:34:13","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1576"},"modified":"2020-04-03T23:18:07","modified_gmt":"2020-04-03T21:18:07","slug":"%d7%9e%d7%a8%d7%a7-%d7%aa%d7%99%d7%a8%d7%a1-%d7%a1%d7%99%d7%a0%d7%99-%d7%9e%d7%9c%d7%9b%d7%95%d7%aa%d7%99","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1576&lang=en","title":{"rendered":"Royal Chinese Corn Soup"},"content":{"rendered":"

This is just your standard Chinese-style corn soup. I call it “royal” because my little king asked me to make it for him, and do this recipe came to be.
\nIt is really quick and easy to make.<\/p>\n

\"2014-07-04<\/a><\/p>\n

Ingredients<\/h3>\n

1 can of sweet corn (approx. 800 gr. including liquid)
\n2 cups water
\n\u00bd Tbsp. chicken-soup flavoring (optional)
\n2 Tbsp. sugar
\n1 Tbsp. corn starch
\n1 Tbsp. soy sauce\/Coconut Secret<\/a> (soy-free seasoning sauce)
\n1 tsp. salt
\n\u00bd tsp. sesame seed oil
\n1 egg<\/p>\n

Preparation<\/h3>\n

Pour half of the corn with its liquids into a pot.
\nUsing a stick blender, blend the corn and liquids into a thick cream.
\nAs the remaining corn and liquids, and the water.
\nSeason with soy sauce, salt, sugar and chicken-soup flavoring (if desired).
\nBring soup to a boil.
\nIn a small bowl, mix corn starch with 2 Tbsp. water until smooth, and no lumps remain.
\nPour corn starch mixture into pot and stir well.
\nContinue cooking the soup, stirring intermittently, until it thickens.
\nAdd sesame oil.
\nIn a small bowl, whisk egg well.
\nUsing a fork, drizzle egg into soup.
\nContinue cooking until all egg drizzlings turn white.<\/p>\n

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