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Corn puree soup with chicken meat
1 serving
cut the chicken meat into strips. Mix with rice wine and soy sauce and let brew. Let the corn drain and run half through the mixer. Bring the chicken broth to a boil, put grated and whole corn grains in it. Whisk the eggs and, stirring, pour into the soup. Dilute cornstarch in water and thicken the soup with it. Add the chicken meat and cook for 5 minutes. Wash the leeks and cut into thin strips. Salt, pepper. Serve hot.
cut the chicken meat into strips. Mix with rice wine and soy sauce and let brew. Let the corn drain and run half through the mixer. Bring the chicken broth to a boil, put grated and whole corn grains in it. Whisk the eggs and, stirring, pour into the soup. Dilute cornstarch in water and thicken the soup with it. Add the chicken meat and cook for 5 minutes. Wash the leeks and cut into thin strips. Salt, pepper. Serve hot.
chicken - 250 g, rice wine - 1 tbsp. spoon, or sherry - 1 tbsp. spoon, canned corn - 1 jar, chicken broth - 1 liter, eggs - 2 pcs., potato starch - 1 tbsp. spoon, leek - 2 pcs., sesame oil to taste, salt to taste, pepper to taste
