Ingredients
-
2
-
4
-
1
-
1
-
2
-
3
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Chicken and Corn Soup, Tasty soup dish, This tastes so authentic, I’ll never buy another chicken and corn soup from a takeaway shop again! I was a bit dubious about putting egg into this soup, but never before realised that this was the secret ingredient that makes it so perfect. Thanks for a great recipe, I’m glad I took a chance and tripled the recipe, we ate it all in one sitting!, Easy, tasty, will make again. Instead of the water and stock powder used ready-made stock from a carton, low salt variety it is MSG free unlike some stock powder. This was nicer than a lot of chinese restaurants. Easier than many of the other recipes on here looked too. Will make again for sure!
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Steps
|
1
Done
|
Place Chicken Thighs in Small Pan, Add Water and Sliced Onion, Cover, Simmer Until Chicken Is Cooked, Approx 20 Minutes. |
|
2
Done
|
Reserve 3 Cups of the Strained Chicken Stock. |
|
3
Done
|
Remove Meat from the Bones, Discard Skin; Chop Meat Into Small Pieces. |
|
4
Done
|
Combine in Pan the Corn, Reserved Chicken Stock, Chicken Meat, Stock Powder, Shallots, Soy Sauce and the Gingeroot. |
|
5
Done
|
Bring to Boil Stirring Constantly, Reduce Heat, Simmer 3 Minutes. |
|
6
Done
|
Remove from Heat, Whisk in Lightly Beaten Egg. |
