Corn Soup

نديم الشيبانيChef

Ingredients

• Chicken breast, whole and boneless
  400 grams
• Sweet canned corn
  400 grams
• Cooking Cream
  2 tablespoons
• Corn starch, dissolved in 4 tablespoons of water
  2 tablespoons
• Sesame oil
  1 teaspoon
• Ground Ginger
  0.3 teaspoon
• Salt
  0.5 teaspoon
• Beaten egg
  1 piece
• Water
  3 cups
• Green onion, sliced for garnish
  0.3 cup

Steps

1. 1

   In a pot over medium heat, add water and crumble the broth cubes, add ginger and the whole chicken breast until the ingredients boil, then reduce the heat and let it simmer for 20 minutes until the chicken is cooked.

   Required Tools:

   Pot

   20 min
2. 2

   Remove the chicken from the pot and let it cool, then shred it by hand into long strips and set aside.

   Required Tools:

   Knife

   5 min
3. 3

   Add sesame oil, corn, cream, corn starch, and salt to the broth in the pot and let it boil, then return the shredded chicken to the pot and stir the ingredients until boiling.

   10 min
4. 4

   Gradually add the beaten egg to the ingredients in the pot while continuously stirring, then let the soup boil for another 5 minutes before removing it from the heat.

   5 min
5. 5

   Pour the soup into a serving dish, garnish with green onion slices, and serve. Enjoy your meal.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Cooking Creamper 100g

Energy340 kcal

Protein2 g

Total Fat35 g

Carbohydrate3 g

Total Sugars3 g

Sesame oilper 100g

Energy884 kcal

Total Fat100 g

Ground Gingerper 100g

Energy80 kcal

Protein1.8 g

Total Fat0.4 g

Carbohydrate18 g

Dietary Fiber4 g

Total Sugars0.9 g

Saltper 100g

Ash100 g

Waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags