Cream chicken and clam soup
When I was a child, I loved to drink Western-style soup, which was full of strong milk aroma. I still loved drinking it when I grew up, but unfortunately the person who made thick soup for me was no longer around, so I had no choice but to fall in love with the meringue cream clam soup from Pizza Hut and Kidoya. However, the price of the small bowl was always expensive... LG said that when he was a child, he also loved to drink cream chicken minced soup, especially when he was sick, and drinking chicken soup became a special Order for young patients. Since both members of the family loved drinking, LG happened to have a little cold recently, so he rolled up his sleeves and planned to surprise this "prospective" patient.
Recipe Recommendations
Steps for Cream chicken and clam soup
1
Essential ingredient 1: Cooked chicken, cut into diced slices. I use the breast meat left over from the roast chicken. As the saying goes,"it's a pity to throw it away if it's tasteless." Therefore, I usually have two unique tricks when dealing with chicken breast meat. One is to make curry potatoes and chicken, and the other is to make soup and drink it. You can also use raw chicken, cut it into dices, and boil it in water until the color turns white.
2
Essential ingredients 2:1 onion, a few corn kernels.
3
A few mushrooms.
4
Some clam meat. Clam meat is a frozen product that is ready to eat after boiling in water.
5
In Western food, onions are used to remove fishy smell and cut them into diced slices.
6
Choose your own ingredients (you can save): chives, celery, and carrots. Mainly for color matching, all diced.7
Essential ingredients 3: olive oil (refined oil), cream, milk, flour (starch), salt, chicken essence.
8
Put a little oil into the pan, first add onions, chives, celery and diced carrots, stir fry until fragrant, and pour in hot water (or stock).
9
Bring the water to the boil, add the chicken, and simmer over medium heat for 10-15 minutes until the stew is fragrant.
10
Add corn, diced mushrooms, and clam meat. Simmer for 20-30 minutes over medium to medium heat.
11
Put butter in the pan and cook over low heat until melted.
12
Add the dried flour (or starch) and stir clockwise until flour particles are invisible.
13
Add more milk and stir clockwise. Add a small amount of milk again and continue to stir.
14
Add a small amount of milk again, still stirring vigorously. (Add milk in three times before and after).
15
Finally add the pure cream and stir clockwise to strength.
16
......
17
Pour the prepared white juice into the chicken soup, stir with a spoon, then simmer over low heat for 20 minutes, and finally add salt and chicken essence to put it into practice.Cream chicken and clam soup Make Tips
Throughout the entire process of making the white sauce, the pot must remain on low heat (remember this).