Chicken and corn soup is a harmonious combination of the natural sweetness of vegetables and chicken. This appetizer is not only attractive because of the eye-catching color of yellow corn, red carrots and white egg yolks, but also because of its smooth and delicious texture. This is also an ideal choice for a family year-end party in the last days of the year.
The way to prepare chicken and corn soup is not too elaborate, the ingredients are simple so that housewives do not spend too much time preparing.
To cook a delicious and quality chicken and corn soup, prepare 300g of chicken breast (or boneless chicken thigh), 2 sweet corns (US corn), 100g of fresh shiitake mushrooms (or shiitake mushrooms), 1 small carrot, 2 native chicken eggs, 3 tablespoons of tapioca starch (or cornstarch). Accompanying spices include shallots, cilantro, scallions, salt, seasoning powder, ground pepper and sesame oil.
Chicken meat bought should be pre-processed thoroughly with diluted salt water and crushed ginger to remove the odor. Boil chicken breast in a pot of boiling water with a few roasted shallots to make the broth more fragrant. When the chicken is cooked, take it out to cool and then shred it to taste. The chicken broth should be kept, filtered through a sieve to remove sediment, used as broth to cook soup with added sweetness.
For sweet corn, it is necessary to wash it, separate the kernels and keep the core of the corn. Peel carrots, slice them into small dice. Cut off the base of shiitake mushrooms, wash them and slice them thinly or shred them. Take the egg white (or beat the whole egg according to preference).
When preparing chicken and corn soup, put the corn core in the chicken broth pot and simmer for about 15-20 minutes to get natural sweetness, then discard the core. Continue to add corn kernels, carrots and shiitake mushrooms and cook until cooked. When the vegetables are soft, put the shredded chicken meat in the pot, season with 1 teaspoon of salt, 2 teaspoons of seasoning to taste.
The important step of the soup is to create a consistency. Dissolve 3 tablespoons of tapioca starch with half a small bowl of cold water, slowly pour into the boiling soup pot. One hand pour the flour, one hand gently stir gently along the clockwise direction until the soup reaches the desired consistency. Note not to pour too quickly to avoid the flour forming lumps.
Next, gently put the beaten chicken eggs through a sieve into the pot, stirring evenly to create beautiful thin egg textures. When the soup is cooked and smooth, sprinkle scallions and chopped cilantro on top and turn off the heat.
Scoop the soup into a bowl, add a few drops of sesame oil and sprinkle with a little ground pepper to enhance the aroma. Housewives should also note that chicken and corn soup is best served hot, avoid stirring too much so that the dish is not diluted, helping to retain the full delicious flavor when enjoying.
