Clam soup with cream chicken(nai you ji rong ha li tang )

Clam soup with cream chicken

Introduction:

"When I was a child, I loved to drink Western-style thick soup, with strong milk aroma. I still like to drink it when I grow up. Unfortunately, the person who made the thick soup for me is no longer here, so I have to fall in love with the crisp cream clam soup of pizza hut and Seedhouse. It's just a small bowl, but the price is very expensive LG said that when he was a child, he also liked to drink cream chicken soup. Especially when he was sick, drinking chicken soup became a special order for small patients. Since two people in my family love to drink it, it happens that LG has a little cold recently, so I roll up my sleeves to surprise this "quasi" patient

Production steps:

Step 1: essential ingredients 1: cooked chicken, diced. I use the breast meat left by roast chicken. It's so-called "tasteless to eat, but it's a pity to abandon". So I have two unique skills to deal with chicken breast meat. One is to make chicken with curry potatoes, and the other is to make soup. You can also use raw chicken, cut into small cubes, boil in water until the color turns white.

Step 2: essential ingredients 2: onion 1, a number of corn.

Step 3: how many mushrooms.

Step 4: clam meat. Clam meat is a frozen product, boiled in water and ready to eat.

Step 5: onion is used for deodorization in Western food. Cut it into small pieces.

Step 6: optional raw materials (can be saved): chives, celery, carrots. Mainly for color matching, all diced.

Step 7: essential ingredients 3: olive oil (refined oil), cream, milk, flour (starch), salt, chicken essence.

Step 8: put a little oil into the pot, first add onion, chive, celery and carrot dice, stir fry until fragrant, then pour in hot water (or soup).

Step 9: bring the water to boil, add the chicken and simmer for 10-15 minutes until the flavor comes out.

Step 10: add corn, diced mushrooms and clam meat. Simmer for 20-30 minutes.

Step 11: put the butter in the pan and cook over low heat to melt.

Step 12: add dry flour (or starch) and stir clockwise until no flour particles are visible.

Step 13: add more milk and stir clockwise. Add a small amount of milk again, still stirring.

Step 14: add a small amount of milk again, still stir hard. Add milk three times before and after.

Step 15: add the cream and stir clockwise.

Step 16:

Step 17: pour the white juice into the chicken soup, stir it with a spoon, then boil it over low heat for 20 minutes, and finally add salt and chicken essence.

Materials required:

Cooked chicken: right amount

Onion: 1

Mushroom: how many

Corn kernels: right amount

Clam meat: moderate

Chives: right amount

Carrot: right amount

Note: the whole process of making white juice, the pot has been "sitting" on a small fire (remember).

Production difficulty: Advanced

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Nai You Ji Rong Ha Li Tang