Buzz
- 100 grams of corn kernels
- 2 eggs
- 20 grams of corn flour
- Scallions, cilantro
- Seasonings: bouillon, salt, sugar, etc.
Ingredient Preparation:
- Boil chicken fillet until cooked, reserve the broth for soup. Shred the chicken and marinate with 1 teaspoon of sugar, ½ teaspoon of salt.
- Slice or dice shiitake mushrooms as desired, finely chop scallions and cilantro.
- Remove corn kernels, reserve the cob for soup broth.
- Mix corn flour with half a cup of water.
- Crack eggs into a bowl, beat well and strain through a sieve for smooth texture.
Instructions for Chicken Corn Mushroom Soup:
Bring the chicken broth to a boil, skim off any foam. Add the corn and shiitake mushrooms. Simmer until the corn and mushrooms are nearly cooked.
Once the corn and shiitake mushrooms are almost cooked, add shredded chicken to the boiling broth. Season with ½ teaspoon of chicken stock powder and a pinch of ground pepper.
Gradually pour the cornstarch slurry into the pot, stirring quickly to prevent clumping. When the broth begins to thicken, add the beaten eggs and stir briskly before turning off the heat.
Turn off the heat and garnish with spring onions, cilantro, and more ground pepper. Enjoy the corn and shiitake mushroom chicken soup immediately. This dish is best served hot. The soup boasts the sweetness of corn, the richness of chicken, and the earthiness of shiitake mushrooms. Perfect for cozy gatherings on rainy days.
By Mytour
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Reference: Travel Guide by Mytour
MytourJuly 16, 2020
