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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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