Chicken and corn are inseparable in world cuisine, especially in Mexican cuisine. You can use these two flavors together to turn them into a delicious soup.
Ingredients for chicken corn soup:
- 1 liter chicken consomme
- 250 gram chicken breast
- 1 tablespoon light soy sauce
- 2 teaspoon fine grated ginger
- 1 tablespoon corn flour + 1/4 glass of water
- 300 grams of fresh corn (canned or frozen)
- 100 grams of ham
- 100 ml cream
- 2 tablespoons sesame oil
- 2 finely chopped green onions
- Salt and freshly ground black pepper
Cut the chicken breast into fletos and strips in one or two cm strips.
Put a large pot of chickpeas and chicken fritters and boil on high heat
After the boil, heat off and boil chicken pieces for 5 minutes until cooked.
With the help of a wire strainer, take the chickens cooked in a heat-resistant hull. Wait for 10 minutes to cool down, then divide it into small pieces by hand.
Add ginger and soy sauce to the vinegar sauce.
Put the corn flour in a small bowl and beat with 1/4 cup water until smooth mixture is achieved.
Gradually mix the corn flour into the concession.
Allow to cook for about 10 minutes, stirring occasionally until consistency is reached.
Add shredded chicken meats, minced ham, salt and pepper to a pot.
Last time, after adding and mixing the cream, leave it to rest for 10 minutes.
Sprinkle 1 teaspoon of sesame oil and a pinch of finely chopped onions over the baskets during serving.