Ingredients
-
1
-
2
-
5
-
1
-
2
-
4 1/2
-
7
-
4
-
2
-
2
-
-
-
-
-
Directions
Chicken and Baby Corn Soup, This is a clear, light soup that has elements of Spanish flavor, mixed with a touch of Asia. It is wonderful for a starter or perfect for a light lunch. It is my adaptation of a Paragon Press recipe.
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Steps
|
1
Done
|
Clean Chicken Breast, Then Cut Lengthwise Into Four Strips. Thinly Slice Strips Across the Grain. |
|
2
Done
|
in a Large Saucepan or Stock Pot, Heat the Oil Over Medium-High Heat, Until Almost Smoking, and Then Add Chicken, Stirring Constantly. Cook Chicken 3-4 Minutes or Until Lightly Browned. |
|
3
Done
|
Add the Scallions, Bell Pepper, and Garlic, and Cook, Stirring, 2-3 More Minutes. |
|
4
Done
|
Add the Baby Corn and Stock and Bring to a Boil. Cook 3 Minutes. |
|
5
Done
|
Add the Corn Kernels and Hot Sauce, and Continue to Cook About 5-7 More Minutes. |
|
6
Done
|
Blend the Sherry and Cornstarch and Add to the Soup. Add the Tomatoes and Cook an Additional 2-3 Minutes. |
|
7
Done
|
Just Before Serving, Add the Saffron Threads, Allowing Them to Dissolve For a Few Minutes. Then Stir in the Cilantro and Serve Hot. |
