Chicken and Corn

Name: Chicken and Corn
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 150 g Chicken breast (remove tendons, chop into fine paste); 300 g Tender corn kernels (washed and steamed until soft); 50 g Pork fat (chopped into fine paste); 90 g Egg whites; 250 g Cooked lard; 4 g Salt; 5 g MSG; 25 g Cooking wine; 25 g Scallion and ginger juice; 55 g Wet cornstarch (40 g for chicken paste, 15 g for thickening); 400 g Chicken broth (100 g for chicken paste, 300 g for soup base)

Minced chicken breast and fatty pork are ground into a fine paste, then simmered with tender sweet corn kernels to make a creamy soup. The pale white chicken velvet is tender and delicately flavorful.

45 min

Easy

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Ingredients

Chicken breast (remove tendons, chop into fine paste) 150 g

Tender corn kernels (washed and steamed until soft) 300 g

Pork fat (chopped into fine paste) 50 g

Egg whites 90 g

Cooked lard 250 g

Salt 4 g

MSG 5 g

Cooking wine 25 g

Scallion and ginger juice 25 g

Wet cornstarch (40 g for chicken paste, 15 g for thickening) 55 g

Chicken broth (100 g for chicken paste, 300 g for soup base) 400 g

Instructions

Prepare the chicken paste

Remove the tendons from the chicken breast and chop it together with the pork fat into a fine paste. Place in a bowl, add the egg whites, cooking wine, 40 g of wet cornstarch, and 100 g of chicken broth, and mix well. Wash the corn kernels and steam them until soft.

Prepare the soup base

Pour 300 g of chicken broth into a wok, then add the salt, MSG, and cooking wine. Bring to a boil and thicken with 15 g of wet cornstarch.

Finish the soup

Slowly pour the seasoned chicken paste into the wok while gently pushing it with a ladle. When the chicken paste soup is just about to come to a boil, add the cooked lard and continue stirring to allow it to seep into the chicken paste. Then add the steamed corn kernels and stir until evenly combined. Transfer to a serving bowl and serve.