small product photo

Thursday, May 28, 2009

Sweet Corn and Chicken Soup

Global Cuisine > Chinese > Sweet Corn and Chicken Soup
165 of 177 < prev next >

Serves 2-3

Ingredients :

1 boneless, chicken breast meat (cut into small pieces)
2 tablespoons cooking oil
100g sweet corns (fresh or canned)
4 cups chicken bouillon (or water)
1cm ginger root and 1 clove garlic (finely chopped)
1 egg (slightly beaten)
2-3 teaspoons corn starch
salt and pepper (to taste)
freshly chopped coriander or parsley (for garnish)

Method :

1. Warm a deep pan and heat the oil until warm (not hot), add the garlic and ginger and stirring for 30 seconds. Before the garlic turns into brown, add the chicken pieces stir-fry until almost cooked.

2. Add chicken bouillon (or water) and sweet corns and bring to the boil. Simmer for 3 to 5 minutes, add salt and pepper and stir occasionally.

3. Blend the corn starch with a little cold water, add to the soup and bring back to the boil. Pour the beatened egg into the soup very slowly and stir quickly in a clockwise direction.

4. Turn off the heat as soon as the egg starts to form, garnish the soup with coriander or parsley. The classic Chicken and Sweet Corn Soup is ready for serve.

Global Cuisine > Chinese > Sweet Corn and Chicken Soup
165 of 177 < prev next >


About This Blog

I've always been someone who was interested in cooking Food network has expanded my skill and interest.

Blog Archive

  © Blogger templates The Professional Template by 2008

Back to TOP