Easy Chinese Corn Soup

This soup was very good, but it needs some salt added to the recipe. Maybe a teaspoon for the whole recipe.

Easy Chinese Corn Soup
Submitted by: Liz
Rated: 4 out of 5 by 26 members Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 4 servings

"This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!"
INGREDIENTS:
1 (15 ounce) can cream style
corn
1 (14.5 ounce) can low-sodium
chicken broth 1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

DIRECTIONS:
1. In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Easy Chicken Satay

I used this recipe that Moh found, and changed it to make it more like a dish he had once, going according to his description. I cut the chicken into cubes instead of strips, marinating like in the recipe. Then I sauteed, not grilled, the chicken in a heavy skillet, and added some small cubed potato. After making the sauce, I poured it into the skillet on top of the chicken and potato. I guess it is a repeater, but I think I would thin out the sauce with more chicken broth.

Easy Chicken Satay
Submitted by: Shannon :)
Rated: 4 out of 5 by 20 members Prep Time: 25 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours 45 Minutes
Yields: 5 servings
"These delicious chicken skewers are packed full of flavor! As if that wasn't enough, a tangy coconut-peanut sauce takes it over the top."
INGREDIENTS:
1/2 cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
3/4 pound skinless, boneless
chicken breast halves - cut into
1 inch strips
1 cup coconut milk

1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 tablespoons lime or lemon
juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or
as needed, soaked in water for
30 minutes
DIRECTIONS:
1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3. Preheat a grill for medium-high heat.
4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.