Cream corn 1 can (15 oz.)
Chicken broth 22 oz.
Minced chicken breast 1 cup
One whole egg
3 tbsp water
4 tbsp starch
There is nothing better than a big bowl of hot soup in a cold winter time like tonight. But sometimes it can be time consuming to make soup at home. And I don’t recommend the can soup, and we all know why. I am going to share with you this simple delicious homemade soup that bring me a lot of good memories which will be ready in 15 minutes. Once upon of time, there was this guy who knew I liked this soup. When I was in a bad mood, he would cook me this soup and brought me to happiness again. I think of him every time I make this soup.
- Add chicken in a food processor or just use a knife to cut meat into really small pieces. Add 1/8 tsp salt,2 tbsp starch and one tbsp cooking wine to marinate it for at least 30 minutes.
- Add corn and chicken broth together in a cooking pan and bring to boil.
- Add water and the rest of corn starch to the chicken and mix well then add the chicken slowly to the boiling broth, use a big spoon to stir the soup and bring it to boil again. If you use regular can broth, no need to add any more salt. I usually use homemade broth, so I add a little bit of salt to the taste.
- Break the egg in a small bowl and use a fork to break it up then add to the soup slowly, while you’re adding the egg, use the big spoon to stir the soup quickly. Turn the heat off right away. If you want the soup to be thicker, add some starch water before you add the egg.
奶油玉米罐头 1 罐 (15 盎司)。
鸡汤 22 盎司。
鸡胸肉茸 1 杯
一个鸡蛋
3 汤匙水
4 汤匙淀粉
像今晚这样寒冷的冬天没什么比一大碗热热的汤更好吃的啦。但有时它可能非常耗费时去煮,而我不推荐罐头汤,我们都知道这是为什么。今天我要与你分享这道带给我很多美好回忆简单美味的汤。 你将可以 15 分钟内煮好。从前有个人知道我喜欢这道汤。每当我心情不好的时候,他会煮这个汤给我吃, 好幸福。每次我做这汤时就会想起他。
在搅拌机中加入鸡胸绞碎,或用刀来切成茸。加 1/8 茶匙盐、 2 汤匙淀粉和一汤匙料酒腌制至少 30 分钟。
玉米和高汤一起煮沸。
加水和剩下的玉米淀粉到鸡肉里混合好后慢慢加到汤里,用一个大勺子搅一搅,再次煮开。如果你使用罐头肉汤,不需要再加更多的盐。我通常使用自制的肉汤,所以我加了一点盐调味。
在一个小碗里打个鸡蛋和用叉子 搅拌开来,然后慢慢地倒入汤里,同时用大勺子快速搅拌汤。 马上关火。如果你想喝稠一点的汤,你加鸡蛋前加些淀粉水。