Sweet Chicken Corn Soup
I am not a big fan of soup, but my husband loves them so much. Every time we visit Chinese restaurant to have dinner, he always like to order some. We all know that most of the Chinese restaurant still use their secret ingredient in their cooking, Monosodium Glutamat which is known as MSG. MSG enhances the savory flavor of a meal. I am not actually sure how the MSG could affect people’s health, but I know that some people with asthma may have an allergy toward MSG. Personally, I think using MSG in cooking makes your throat dry and you tend to never satisfy from drinking water. Anyway, you could substitute MSG with a combination of sugar and salt.
Ingredients
- 150 gr of chicken breast, diced
- 3 medium sweet corns, cut into kernels
- 1 tbsp of tapioca starch flour
- 2 tsp of minced garlic
- 1 pcs of shallot
- 1 egg
- 1 liter of chicken stock or water
- oil for stir frying
- sugar, salt and pepper to taste
- diluted tapioca starch flour to thicken the soup
Instructions
- Mix the tapioca starch flour with the diced chicken breast until well coated.
- Heat the oil in the pan. Stir fry the garlic and shallot until fragrant. Add chicken, and stir fry for 10 minutes or until cooked.
- Add the corn kernels and chicken stock or water. Let it simmer for 15 minutes.
- Beat the egg and added to the pan. Add sugar, salt and pepper to taste. Let it simmer for 1-2 minutes.
- Diluted tapioca starch flour and added to the soup. The amount of the tapioca starch is depend on how thick you want the soup to be. Let it boil.
- Serve with white pepper.
Preparation time (duration): 45
Culinary tradition: Chinese
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!
