DinnerBooks
Crazy corn soup with chicken

Crazy corn soup with chicken

Cooking Time30 m
Ingredients14
DifficultyMedium
0
0
Isabell CarlssonIsabell Carlsson
Here comes a cantonese twist on classic corn soup, made on canned maize and with chicken that makes it a little more satiating. A small sherry and some nutty sesame oil gives the soup that distinct Asian tone. Simple, warm and just as good as it smells in the pot.

Ingredients

4 servings
  • Step: 1
    200 g chicken breast (or chicken ferry)
  • Step: 2
    1 tsk dry sherry
  • Step: 3
    2 krm salt
  • Step: 4
    2 krm pepper
  • Step: 5
    2 can maize
  • Step: 6
    1 l water
  • Step: 7
    1 msk conc. chicken fund
  • Step: 8
    2 tsk salt
  • Step: 9
    1/2 tsk pepper
  • Step: 10
    1 1/2 msk potastic flour
  • Step: 11
    1 dl cold water
  • Step: 12
    3 pc eggs
  • Step: 13
    1/2 tsk sesame oil
  • Step: 14
    2 msk hacked grass bulb or purjol kitchen

Instructions

  • Step: 1
    Chicken fish: Finhack the chicken breast (or run it in mixer) until it becomes a ferry. Mix the ferry with sherry, salt and pepper in a bunke.
  • Step: 2
    Soup: Pour off the corn. Mix the corn from one of the jars (for 4 servings) roughly with spell mixes.
  • Step: 3
    Boil water and chicken fund in a pot. Add the mixed corn, salt and pepper. Let's cook 3 minutes.
  • Step: 4
    Pour some of the hot soup in the bunk with the chicken ferry. Turn around until the meat looks boiled. Return to the pot. Cook up and let go for a minute.
  • Step: 5
    Mix potato flour and cold water in a bowl. Stir the mixture and the remaining corn in the soup. Move around and let go.
  • Step: 6
    Crack the eggs in a bowl and whisper them up a bit easily.
  • Step: 7
    Pour the exhibited eggs in the soup during stirring. Take from the heat. Add sesame oil and grass bulb or purjolök.

Näring

Calories233kcal
Carbohydrates18g
Fat6g
Protein19g
Serving Size4serving

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