Chinese chicken soup with corn

  • Time 2 hours
  • Servings 4 People
  • 1 Put the chicken chip in the pot, add the water, the peppers, the purified and cut limbs of 2.5 cm ginger, the purified bulb, the stems and salt. Bring it to the boiling point, carefully remove the form foam, reduce the fire and plug on the weak fire of 1.5 hours. Remove the entire foam from the surface of the bulon, clear the bulon.
  • 2 Mix it in a pot of canned corn grains, ginger (blown), cut with green onion, salt, pepper and brown oil, and push it to boiling. To laugh into the homogeneous shepherd with corn flour and 3-4 spoons of water (to the flour, add water gradually so as not to be seen as mosquitoes). The shepherd's got to be added to the soup, to mix up as long as the soup boils and clots, to reduce fire, torch 1 minute.
  • 3 Slightly lift the egg squirrels and a little. Add the soup to a thin string, good laugh.
  • 4 One-third of the condensed chip is fine and add it to the soup. You can put a little green on top of it.
Nutrition Facts
  • Calories 270
  • Total Fat 4,7 g
  • Protein 19,3 g
  • Total Carbohydrate 270 g
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