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Chicken Soup
Rate this recipeA nourishing, easy-to-digest dish.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Chicken
200 g
Sweet corn
1 cob
Eggs
1 piece
Shiitake mushrooms
2 piece
Tapioca starch
1 tablespoon
Spring onions and coriander
1 small bunch
Shallots
1 piece
Implementation Steps
01
Trim the stems off the shiitake mushrooms and soak them in hot water for about 20 minutes until they swell. Then lift them out, rinse thoroughly in cold water and slice into thin strips. Set aside. Cut the corn kernels off the cobs and discard the cobs. Rinse the kernels and drain. Crack the eggs and separate the yolks from the whites, keeping them apart. Dissolve the tapioca starch in 1 bowl of cooled boiled water, stirring until completely dissolved.
02
Put the chicken in a pot with a little water and bring to the boil. Skim off the white foam while it cooks. Once the chicken is cooked, lift it out into ice water and keep the cooking liquid.
03
Boil the corn for about 10 minutes until tender. Taste a kernel; if it's soft and no longer hard, take the pot off the heat, lift out the corn, soak it in cold water and drain in a basket.
04
Heat a non-stick pan. When it's hot, add 2 tablespoons of sesame oil and swirl to coat. When the oil is very hot, add 2 tablespoons of finely minced shallots and fry until fragrant.
When the shallots shrink and smell fragrant, add the shredded chicken and shiitake mushrooms and stir-fry together. Season with 1 teaspoon of seasoning powder, 1 teaspoon of sugar and 1/2 teaspoon of salt, and toss well so the chicken and mushrooms absorb the seasoning.
When the shallots shrink and smell fragrant, add the shredded chicken and shiitake mushrooms and stir-fry together. Season with 1 teaspoon of seasoning powder, 1 teaspoon of sugar and 1/2 teaspoon of salt, and toss well so the chicken and mushrooms absorb the seasoning.
05
Put the pot of corn cooking water back on the stove and season with 1 teaspoon of salt, 1 teaspoon of seasoning powder and 1 teaspoon of sugar, stirring until dissolved. Bring back to the boil.
When it boils again, slowly pour in the tapioca starch mixture, stirring constantly. Next, slowly pour the egg whites into the soup, stirring constantly so they form fine ribbons. Then add the corn, chicken and mushrooms and cook together.
When it boils again, slowly pour in the tapioca starch mixture, stirring constantly. Next, slowly pour the egg whites into the soup, stirring constantly so they form fine ribbons. Then add the corn, chicken and mushrooms and cook together.
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Chicken Soup