Yu Mi Geng (Corn Stew)
Yu Mi Geng (Corn Stew)
Yu mi geng is a Chinese-style corn soup. It is similar to egg drop soup, but with a lot more going on. The soup contain ground chicken, peas, and fresh corn cut off the cob (2 cups of frozen corn can be used if corn is out of season). At the end of the boil, the heat is turned off and eggs are beaten into the soup, helping to thicken and add an eggy creaminess. Garnish with sliced fried garlic.
Ingredients
- 1 tbsp vegetable oil
- 1/2 tsp ginger minced
- 2 green onions chopped
- 1/2 lb ground chicken
- 1 tbsp shaoxing cooking wine
- 1 tsp salt
- 4 cups chicken stock
- 2 ears corn kernels cut off the cob
- 1/4 cup peas
- 2 tbsp potato starch
- 1/4 cup cold water
- 3 large eggs beaten
Garnish
- fried garlic
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the ginger and green onions for 1 minute. Add in the ground chicken and brown for 6 minutes.
- Season with salt. Pour in the cooking wine. Give it a stir.
- Pour in the chicken stock. Bring to a boil.
- Add in the corn and peas. Bring to a boil again.
- Make a slurry with the potato starch and water. Pour in the slurry and stir until the soup slightly thickens.
- Turn off the heat. Slowly pour in the beaten eggs while stirring the soup.
You must be logged in to post a comment.