Chinese chicken and sweet corn soup
Ingredients: Serves 2 peoples- skinless Chicken 400g
- chicken soup juice 1 litters
- rice wine 3 table spoons
- finely granted fresh ginger 3 tea spoons
- cornstarch(corn flour) 400g
- chicken egg 1
- salt 1 table spoon
- sugar 1 table spoon
- balk pepper powder 1 tea spoon
- scallion spring onion finely slice 1, to garnish
Cooking 20minutes
1-Combine the chicken stock , rice wine and ginger in a large soup pot and bring to a boil. Decrease the hit to medium -low, add the chicken and corn, and simmer until the chicken is cooked, about 10mn.Remove the chicken and set a side to cool. Shred the chicken using your figure and return to the pot. Combine the water and cornstarch in a small bowl to make a smooth, thin past. Add to the soup, stirring frequently until thickened ,3 to 5 minutes.
2-Beat the egg lightly in a small bowl. Gradually pour the egg mixture in to the soup in a seam steady stream ,beating gently and constantly with a balloon whisk ,to create thin threats of egg. Season with salt. Serve the soup hot ,garnished with scallion eat with rice or bread.
