Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken and corn soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken and Corn Soup is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Chicken and Corn Soup is something that I’ve loved my entire life.
Delicious & Easy To Follow Recipes From Woolworths. Discover Delicious Recipes & Food Inspiration To Make The Most Of Your Meals Place chicken in a large saucepan. Add water and bring to the boil. Heat a wok over medium-high heat, add the vegetable oil and swirl to coat the side of the wok.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken and corn soup using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken and Corn Soup:
- Prepare 200 gr chicken thigh fillet, cubed
- Make ready 2 garlic, chopped
- Take 1 tsp oil (I used fermented garlic chicken, but you can use regular oil)
- Make ready 2 eggs
- Make ready 1 can corn
- Get 1 1/2 cup water (I used the corn can as measurement)
- Prepare 2 tbsp katakuriko + 125 ml water (you can use cornstarch as well)
- Prepare 2 tsp bouillon powder
- Take 1/2 tsp black pepper
Chinese chicken and corn soup belong to the thick soup category, which is called 羹. Thick soup can be as exotic as shark's fin soup, or as familiar as the home cooked egg drop soup. Chicken and corn soup is the grander version of egg drop soup, enhanced with chicken meat and sweet corn. Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
Instructions to make Chicken and Corn Soup:
- Heat oil in a pan. Stir-fry chicken until it's cooked. Add garlic and stir continuously.
- Add corn (and the water from the can), then add 1 1/2 water using the can as measurement. Add black pepper and bouillon powder.
- Break the eggs and whisk. When the soup is boiling, pour the eggs bit by bit.
- Mix katakuriko (potato starch) with water. Pour into the soup and continue stirring until the soup thickens.
Chicken and corn soup is the grander version of egg drop soup, enhanced with chicken meat and sweet corn. Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn down the heat to medium and stir occasionally. Add shredded chicken and creamed corn and stir. Place whole, raw chicken breast (or thigh) in slow cooker, no need to cook, cut or dice.
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