Chicken and corn soup(ji rong yu mi geng )

Chicken and corn soup

Introduction:

"It's a pity to buy the whole chicken and stew it with chicken breast. It's better to use it to make this corn soup. The smooth and tender chicken, with the fragrance of corn and the spicy mixture of pepper, is suitable for eating before meals or with staple food in summer."

Production steps:

Step 1: chop the chicken breast meat, but not as minced as the meat stuffing. Chop it vertically instead of randomly. It will look good

Step 2: cut off the corn with a knife, dice the carrots, and shred the scallion leaves

Step 3: 1 tbsp oil, 1 tbsp cooking wine and chicken, mix the ingredients, marinate for 10 minutes, put in the pot, slide out (oil does not put) the fire

Step 4: pour in peas, corn and carrots and turn them twice

Step 5: add a bowl of water, the concentration depends on the preference, like a little thicker, less water, salt, pepper

Step 6: thicken, put some chicken essence, sprinkle scallion leaves, put some sesame oil out of the pot.

Materials required:

Chicken breast: one piece

Corn: one

Peas: one teaspoon

Minced chives: 1 / 2 tbsp

Ginger paste: 1 tbsp

Salt: two teaspoons

Cooking wine: 2 teaspoons

Chicken essence: one teaspoon

Pepper: 1 teaspoon

Sesame oil: 1 teaspoon

Note: 1, this soup, in order to ensure that the chicken is smooth and tender, it is necessary to master the heat, the shorter the time, the more tender. 2, fresh chicken breast meat tastes better than frozen chicken breast meat, frozen chicken breast meat will have a fishy smell. 3, thickening depends on personal preferences, I used most of the spoonful of starch

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ji Rong Yu Mi Geng