Focused recipe
Chicken and Corn Soup
A comforting chicken and corn soup with egg ribbons, soy sauce, and sesame oil. Warm, savory, and easy to prepare.
Cuisine not specified Updated 8/9/2011
Ingredients
Measured from the catalog payload.
- 1/4 lbs ground chicken
- 15 ounces shredded kernel corn shredded kernel corn
- 4 1/2 cups chicken stock
- 2 teaspoons soy sauce
- 1 1/2 teaspoons cornstarch
- 2 pieces egg beaten
- 1/4 cup green onion chopped
- 1 teaspoon sesame oil
- 1 teaspoon ginger minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cold water
- 1 tablespoon cooking oil
Instructions
9 cooking steps
- Heat oil in a cooking pot.
- Put in the ginger and cook for a minute.
- Add the corn and chicken stock. Stir and bring to a boil.
- Put in the chicken, soy sauce, sesame oil, salt, and pepper. Bring to a boil and cook for 7 to 10 minutes.
- Combine the cornstarch with cold water and mix well. Add in the mixture and stir continuously while cooking.
- Stir in the beaten eggs. Continue stirring to prevent the eggs from clumping.
- Add the green onions and cook for another 2 minutes.
- Transfer to a serving bowl.
- Serve, share, and enjoy!
Catalog details
Useful for browsing and sync.
Chicken No tags Public recipe Revision 1