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Ingredient
Chicken and Corn Soup
Introduce
Chef :
Angela MertoyonoChicken and Corn Soup
When I was a child, my mom often cooked soup for my siblings and yours truly whenever we were sick. My daughter wasn't feeling well last weekend, so I recreated this from memory.
Ingredient
Food ration :
4 servingsCooking time :
30 minutes
200 gr
chicken thigh fillet, cubed
2
eggs
1 can
corn
2 tsp
bouillon powder
1/2 tsp
black pepper
Cooking instructions
* Step 1
Heat oil in a pan. Stir-fry chicken until it's cooked. Add garlic and stir continuously.
* Step 2
Add corn (and the water from the can), then add 1 1/2 water using the can as measurement. Add black pepper and bouillon powder.
* Step 3
Break the eggs and whisk. When the soup is boiling, pour the eggs bit by bit.
* Step 4
Mix katakuriko (potato starch) with water. Pour into the soup and continue stirring until the soup thickens.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
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