Chicken minced corn soup
By WaldoWitting
It's a pity to buy the whole chicken and stew the chicken breast. It's better to use it to make this corn soup. The smooth and tender chicken, the fragrance of corn, and the spicy flavor of pepper are suitable for eating before summer meals or with the staple food.
Recipe Recommendations
- chicken breast a
- corn a
- pea a tablespoon
- shredded chives half a tablespoon
- salt two teaspoons
- cooking wine two teaspoons
- chicken essence a teaspoon
- pepper a teaspoon
- sesame oil a teaspoon
- salty and fresh
- cook
- ten minutes
- simple
Steps for Chicken minced corn soup
1
Chop the chicken breast into pieces, but not as shredded as meat paste. Chop it vertically, not randomly. That way, the strands will look good.
2
Cut off the corn with a knife, dice the carrots, and shred the chive leaves
3
1 tablespoon of oil, 1 teaspoon of cooking wine and chicken, mix the ingredients and stir well, marinate for ten minutes, add to the pan and slide (do not put the oil away) over medium heat
4
Pour in peas and corn carrots and turn twice
5
Mix in a bowl of water, the concentration depends on your preference. If you prefer a thicker one, add less water, add salt and pepper.
6
Thicken the sauce, add some chicken essence, sprinkle with chive leaves, take out of the pan and put some sesame oil.Chicken minced corn soup Make Tips
1. For this soup, to ensure the chicken is tender and smooth, you need to control the heat; the shorter the time, the more tender it will be.
2. Fresh chicken breast has a better texture than frozen; frozen chicken breast has a slight fishy smell.
3. Thickening the soup is up to personal preference; I used a little more than half a tablespoon of starch.