Chinese Chicken Soup with Corn
Soups • Chinese
Description
Chinese Chicken Soup with Corn
Ingredients
- Water 0 qt
- Onion 1 piece
- Skin-On Chicken Breasts 1 piece
- Scallions 5 stalks
- Parsley 3 stems
- Grated Ginger Root 1 piece
- Egg white 2 pieces
- Grated Ginger Root ½ teaspoon
- Corn Starch 3 tablespoons
- Sesame Oil 1 teaspoon
- Canned Corn 1 can
- Salt to taste
- Ground Black Pepper to taste
- Green peppercorns to taste
Step-by-Step Guide
Step 1
Place the chicken breast in a pot, add water, black peppercorns, peeled and sliced 2.5 cm ginger, peeled onion, parsley stems, and salt. Bring to a boil, carefully removing the foam that forms; reduce heat and simmer for 1.5 hours. Remove all foam from the surface of the broth, strain the broth.
Step 2
In the pot with the broth, mix in the canned corn, grated ginger, sliced green onion, salt, pepper, and sesame oil, and bring to a boil. Mix cornstarch with 3–4 tablespoons of water to form a smooth paste (add water gradually to avoid lumps). Add the paste to the soup, stirring until the soup boils and thickens, then reduce the heat and simmer for 1 minute.
Step 3
Lightly beat the egg whites and add a little (to taste) water. Drizzle into the soup while stirring well.
Step 4
Finely chop a third of the cooked chicken breast and add it to the soup. Optionally, top with finely chopped green onion.
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