Ingredients: 2 pieces chicken (any part you prefer, fillets can do too),1/2 can of cream corn,1 liter chicken stock (or water boiled with ½ chicken bullion),1/2 white onion, chopped,1 egg,1 cup tablespoon cornstarch diluted in ¼ water,salt and pepper,sesame oil,spring onion
Instructions:
- Boil water in a small pot and add around 1/4 teaspoon salt when it reaches a rolling boil.
- While boiling, chop onions.
- Then whisk the egg. Set them aside.
- Drop chicken pieces in the boiling water and leave until cooked through, around 20 minutes.
- Once chicken is cooked, turn off heat. Do not throw away the broth.
- Chop chicken in bits, the size of a corn kernel. Set aside.
- In the broth, add chicken bullion, if desired, and turn on the heat.
- Pour cream corn, chicken bits, and onions to the pot. Allow to simmer for a few minutes.
- Prepare cornstarch water and mix in soup to thicken.
- Mix in the egg and use a fork to whisk lightly. Turn off heat.
- Add a few drops of sesame oil and garnish with chopped spring onions.
- Stir and serve immediately.
- Season with more salt and pepper as needed.
- Drop some hard boiled quail eggs for a chunky, hearty soup.
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