This Yu Mi Gee Yung Tang is a classic Cantonese-style soup that balances delicate textures with rich, savory flavors. The dish features finely minced chicken breast mixed with egg whites to create tender, silky bits that float in a clear, aromatic broth. Sweet corn kernels add pops of sweetness and color, while a touch of sesame oil provides a subtle nutty aroma. It&# 226;ÂÂs light yet satisfying, making it perfect for a quick weeknight dinner or as a restorative meal when you need something warm and easy to digest. The simple preparation highlights the natural taste of high-quality ingredients, offering a home-style comfort that feels both elegant and nourishing.
Yu Mi Gee Yung Tang B1
Description
This Yu Mi Gee Yung Tang is a classic Cantonese-style soup that balances delicate textures with rich, savory flavors. The dish features finely minced chicken breast mixed with egg whites to create tender, silky bits that float in a clear, aromatic broth. Sweet corn kernels add pops of sweetness and color, while a touch of sesame oil provides a subtle nutty aroma. It&# 226;ÂÂs light yet satisfying, making it perfect for a quick weeknight dinner or as a restorative meal when you need something warm and easy to digest. The simple preparation highlights the natural taste of high-quality ingredients, offering a home-style comfort that feels both elegant and nourishing.Ingredients
Directions
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Mince the chicken breast until it is finely textured.
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In a bowl, combine the minced chicken, egg whites, 3/4 teaspoon of salt, and sesame oil.
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Mix the chicken mixture well until smooth and set aside.
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In a separate small bowl, dissolve the cornstarch in the cold water and set aside.
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Pour the chicken broth into a large saucepan and bring to a boil over medium-high heat.
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Add the cream style corn, remaining 1/2 teaspoon of salt, and sugar to the boiling broth.
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Let the mixture simmer for one minute.
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Stir in the dissolved cornstarch mixture and cook, stirring constantly, until the broth thickens slightly.
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Gently stir the chicken mixture into the soup.
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Bring the soup back to a boil, then immediately remove from heat to prevent the chicken from becoming tough.
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Garnish with chopped scallions and serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 61.9kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.4g2%
- Cholesterol 31.9mg11%
- Sodium 27.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure the chicken is minced very finely. You can also use a food processor for a few seconds, but be careful not to puree it into a paste.
The cornstarch slurry should be added last to thicken the broth just enough to coat the ingredients without becoming gloopy. Adjust the amount of cornstarch based on your desired consistency.
Do not overcook the chicken after adding it to the hot broth. The residual heat will cook it through. Overcooking will make the chicken bits rubbery.
This soup is best served immediately. If you need to store leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of water if the broth has thickened too much.
For extra flavor, you can add a few drops of white pepper or a splash of Shaoxing wine to the chicken mixture.
