Minced Chicken and Corn Soup
Shredded chicken is simmered with sweet corn kernels, finished with ribbons of egg for a delicate texture and a lightly sweet, savory flavor.
Ingredients
Chicken breast (washed and cut into small pieces)
1 slice
Sweet corn kernels (crushed with the back of a knife)
a small half-bowl
Egg (beaten)
1
Cooking wine
1 tsp
Ginger (shredded)
1 slice
Fine salt
2 tsp
Cornstarch
1 tsp
Instructions
1
Marinate the chicken
Wash the chicken breast and cut it into small pieces. Crush the corn kernels with the back of a knife. Beat the egg. Shred the ginger. Marinate the chicken with the ginger shreds, half a teaspoon of fine salt, and 1 teaspoon of cornstarch for 5 minutes.
2
Blanch the chicken
Bring water to a boil in a pot, add 1 teaspoon of cooking wine, then drop in the chicken and blanch for 10 seconds before lifting it out and setting it aside.
3
Cook the soup
Rinse the pot, add about one large bowl of water, and bring to a boil. First add the corn kernels and cook for 1 minute, then pour in the chicken and cook together for another 1 minute.
4
Finish with egg ribbons
Finally, pour in the beaten egg and stir gently with a spatula to form delicate egg ribbons. Add 1.5 teaspoons of fine salt, then ladle into bowls and serve.
