Chicken and Corn Soup
Chicken and Corn Soup

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken and corn soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chicken and Corn Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Chicken and Corn Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

Helping you cut the cost of pet care. Bring to the boil, stirring occasionally to dissolve the stock cubes. 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.

To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken and corn soup using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Corn Soup:
  1. Take 200 gr chicken thigh fillet, cubed
  2. Take 2 garlic, chopped
  3. Prepare 1 tsp oil (I used fermented garlic chicken, but you can use regular oil)
  4. Prepare 2 eggs
  5. Prepare 1 can corn
  6. Make ready 1 1/2 cup water (I used the corn can as measurement)
  7. Get 2 tbsp katakuriko + 125 ml water (you can use cornstarch as well)
  8. Make ready 2 tsp bouillon powder
  9. Get 1/2 tsp black pepper

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. I sauteed the onion with cut up chicken breasts, then added that to the soup. I also added several dashes of thyme, oregano, and onion powder.

Steps to make Chicken and Corn Soup:
  1. Heat oil in a pan. Stir-fry chicken until it's cooked. Add garlic and stir continuously.
  2. 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.
  3. Break the eggs and whisk. When the soup is boiling, pour the eggs bit by bit.
  4. Mix katakuriko (potato starch) with water. Pour into the soup and continue stirring until the soup thickens.

I sauteed the onion with cut up chicken breasts, then added that to the soup. I also added several dashes of thyme, oregano, and onion powder. If you let this soup simmer for about an hour, the potatoes become mealy and thicken the soup tremendously without. Whisk in the sweetcorn purée until smooth, then add the remaining sweetcorn kernels and the shredded chicken. Remove the pan from the heat and pour in the egg, stirring continuously to create little threads.

So that’s going to wrap it up with this special food chicken and corn soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!