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Corn Soup

Yields3 ServingsTotal Time40 mins

A soup with sweet corn cream, sauteed chicken, and scatered eggs, better served while warm.

Ingredients
 120 g of chicken breast, cut into thin slices
 1 can of corn cream
 1 liter water
 3 tbsp oil
 2 tsp chicken powder
 2 tbsp soy sauce
 1 tsp ginger powder
 2 eggs
 2 tsp sesame oil
 Salt and pepper as desired
 Cornstarch for thickening
Directions
1

Place the chicken breast pieces in a bowl. Put in the ginger powder, soy sauce, and cornstarch, stir well.

2

Saute chicken breast with oil until cooked.

3

Add water, chicken powder, pepper, salt and cream corn. Stir until it boils.

4

Beat the eggs and add 3 tbsp of water, mix well. Pour it slowly into the pan in a circular motion, so that the eggs don't get lumpy.

5

Bring to a boil again, give a little cornstarch mixed with water so that the sauce thickens. Make sure it tastes good.

6

Pour it in a bowl, and the warm corn soup is ready to eat!

Nutrition Facts

Servings 3