Chicken soup with corn
Description
Recipe for preparing soup in Chinese style
Instructions
- 1
Step 1
Remove 200 g of chicken meat from the bones and set aside. Place the remaining meat with the bones into a pot with 1.5 liters of cold water, bring to a boil, skim off the foam, add salt, then reduce heat and simmer gently. Peel the onion and carrot, cut into pieces of any size, add to the broth, and cook uncovered for 10 minutes. Add black peppercorns and cook for another 10 minutes. Remove from heat and strain the broth. Wash the green onions and cut diagonally. Wash the pepper, remove the core, and slice thinly into strips. Peel and mince the garlic. Wash the corn and cut into 1 cm thick rounds.
- 2
Step 2
Cut the remaining chicken meat into small pieces and fry in heated oil for 7 minutes, stirring constantly. Add green onions, pepper, and garlic, and fry for another 2-3 minutes.
- 3
Step 3
Transfer the chicken and vegetables from the skillet to a pot. Add the corn, pour in the broth, and bring to a boil over high heat.
- 4
Step 4
Add grated ginger, reduce the heat, and cook for 10 minutes uncovered.
- 5
Step 5
Pour 2 tsp of water into a bowl with starch and sugar. Stir until the sugar is completely dissolved. Carefully add to the soup, stir and bring to a boil. Wash cherry tomatoes, cut into 4 parts, removing the stems. Add to the soup. Salt and pepper to taste. Cook for another 2-3 minutes.
- 6
Step 6
Lightly beat the egg white in a bowl and pour it in a thin stream into the soup. Quickly stir and immediately remove from heat. Serve very hot, garnished with coriander or parsley.