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Super Bowl is around the corner and all i can think of are spicy appetizer dips. This one is all time favorite and the ingredients are so simple that nothing can go wrong with it. Just add more of any ingredient you like to eat and the texture and taste you like to achieve. Thats why I am only listing the ingredients not the quantity
Ingredients
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Chicken Corn SoupChicken Soup
Ingredients
1. Chicken Broth 6 Cups ( use 4 leg and thigh pieces and 1/2 chicken breast) 2. Shredded Chicken 2 cups (strain from above) 3. Garlic/ginger paste 1 Tbsp. 4. Sesame oil 2 Tbsp. 5. Salt 1.5 Tbsp. 6. White or black pepper 1 Tbsp. 7. White Vinegar 3 Tbsp. 8. Soy sauce 1Tbsp. + more for garnish 9. Corn starch 2 Tbsp. 10. Egg whites 2 11. Frozen corn 1 cup 12. 4 Finely chopped Spring onions for garnish • Chopped Cilantro for garnish Method: • Sauté chicken in oil at medium heat with ginger garlic paste until color changes slightly (don’t let it get brown). • Add salt, pepper, vinegar and Soy sauce • Add 6 cups of water and boil until 4 cups remain . Use fork to ensure pieces are cooked through and no trace of blood remains. • Remove chicken from broth and shred. Set aside and discard bones. • In another pan saute corn in 1 Tbsp. of oil. • Add shredded chicken and mix well. • Pour chicken broth and allow it to boil. • Slowly stir in beaten egg whites, continuously stirring. • Mix cornstarch in equal amount of water to make a paste. Slowly add the paste to the soup, continuously stirring. • Allow the soup to cook until it reaches the desired thickness. • Add spring onions towards the end. • Garnish with cilantro. Serve hot with crackers, hot sauce ,soy sauce and white vinegar. Enjoy! Categories by Cusines
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February 2021
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