Cream Corn Chicken Soup
Ingredients
- 2 pieces chicken (any part you prefer, fillets can do too)
- 1/2 can of cream corn
- 1 liter chicken stock (or water boiled with ½ chicken bullion)
- 1/2 white onion, chopped
- 1 egg
- 1 cup tablespoon cornstarch diluted in ¼ water
- salt and pepper
- sesame oil
- spring onion
Instructions
Boil water in a small pot and add around 1/4 teaspoon salt when it reaches a rolling boil.
Then whisk the egg. Set them aside.
Drop chicken pieces in the boiling water and leave until cooked through, around 20 minutes.
Once chicken is cooked, turn off heat. Do not throw away the broth.
Chop chicken in bits, the size of a corn kernel. Set aside.
In the broth, add chicken bullion, if desired, and turn on the heat.
Pour cream corn, chicken bits, and onions to the pot. Allow to simmer for a few minutes.
Prepare cornstarch water and mix in soup to thicken.
Mix in the egg and use a fork to whisk lightly. Turn off heat.
Add a few drops of sesame oil and garnish with chopped spring onions.
Season with more salt and pepper as needed.
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