This Chinese chicken and corn soup is a simple and delicious dish, perfect for comforting the body and soul on cold days.
Use chicken broth, juicy chicken breast, sweet corn, and a touch of ginger and soy sauce for an authentic flavor.
The preparation includes cooking the chicken in an aromatic broth and thickening the soup with cornstarch, plus adding egg to achieve a smooth and silky texture.
Easy and quick, this recipe is perfect for sharing with family or friends, offering an oriental flavor that invites calmness and well-being.
Chicken and Corn Soup
Ingredients
1 liter of Chicken broth
200 grams of Chicken breast
200 grams of Sweet corn
1 Garlic clove
1 Ginger root
2 tablespoons of Cornstarch
1 Egg white
1 pinch of Salt
1 pinch of Pepper
Soy sauce
Preparation
Step 1 : The process begins by dissolving the cornstarch in a little cold broth, using a separate glass to prevent lumps.
Step 2 : In a pot, place the chicken broth and add the whole chicken breast, along with the peeled garlic clove and ginger.
Step 3 : Cook the preparation over low heat for about 15 minutes, or until the chicken is fully cooked.
Step 4 : Once ready, remove the chicken, garlic, and ginger from the pot, and shred the chicken with your fingers.
Step 5 : This shredded meat is then added back into the soup.
Step 6 : Next, add the corn and the cornstarch mixture, stirring gently in the same pot and keeping the heat low for about 4 minutes to thicken the soup.
Step 7 : Season with salt and pepper to taste, and let it cook for a few more minutes, allowing the cornstarch to help achieve the desired texture.
Step 8 : Meanwhile, beat the egg white in a separate bowl.
Step 9 : Carefully and in thin strands, slowly add the beaten egg white to the soup, stirring constantly to ensure it mixes well and doesn't coagulate.
Step 10 : Finally, remove from heat and serve the soup hot, garnished with a few drops of soy sauce to enhance the flavor.
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