Chinese chicken and corn soup

Chinese chicken and corn soup

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Nagi says, "This is one of the fastest meals in my repertoire, as with ease as being a staple pantry meal. I also use supplementary further proteins, and sometimes I cook broccoli and carrot right into the soup!"

The ingredient of Chinese chicken and corn soup

  1. 1 litre Massel chicken style liquid collection store
  2. 1/4 cup Homemade Chinese Stir-fry Sauce (see notes)
  3. 1 1/2 tbsp shao hsing (Chinese cooking wine)
  4. 1 tbsp soy sauce
  5. 1.5cm piece buoyant ginger, grated
  6. 2 garlic cloves, crushed
  7. 2 x 410g cans creamed corn
  8. 3 tsp cornflour
  9. 2 cups shredded cooked chicken (see note)
  10. 3 eggs, lightly beaten
  11. 1 green onion, sliced
  12. Steamed Chinese broccoli (see note), to abet

The instruction how to make Chinese chicken and corn soup

  1. Place stock, stir-fry sauce, shao hsing, soy sauce, ginger, garlic and creamed corn in a large saucepan beyond high heat. disturb to combine. Bring to the boil. Cover. condense abbreviate heat to low. Simmer for 5 minutes.
  2. mixture cornflour behind 2 teaspoons water until smooth. accumulate to the soup. Simmer for 2 minutes, stirring, until soup thickens slightly.
  3. go to chicken. demonstrate to combine. Gradually add egg, stirring constantly. Season in the manner of salt and pepper. Sprinkle soup in the manner of green onion and promote in the manner of Chinese broccoli.

Nutritions of Chinese chicken and corn soup

calories: 429.483 calories
fatContent: 13.2 grams fat
saturatedFatContent: 3.3 grams saturated fat
carbohydrateContent: 43.1 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 30.5 grams protein
cholesterolContent: 211 milligrams cholesterol
sodiumContent: 2809 milligrams sodium

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