Name: Chicken and Corn Soup
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Yield: 6 servings
Ingredients: 140 g chicken, cooked and shredded; 500 ml chicken broth or water; 1 can creamed corn (1 can= 420g); 1 tsp soy sauce; 1 tbsp Shao Jing cooking wine or Mirin or Dry Sherry (can omit for halal food); 1 tsp ginger, minced; 1 clove garlic, minced; 1 eggs, whisked; salt to taste; 1 tbsp cornstarch; 1 tbsp water; 1 tsp sesame oil; 1 green onion, thinly sliced; pepper to taste

AuthorLe-ThermiqueCategorySoupsDifficultyBeginner

Yields6 Servings

Prep Time5 minsCook Time11 minsTotal Time16 mins

INGREDIENTS :

140 g chicken, cooked and shredded

For Soup

500 ml chicken broth or water

1 can creamed corn (1 can= 420g)

1 tsp soy sauce

1 tbsp Shao Jing cooking wine or Mirin or Dry Sherry (can omit for halal food)

1 tsp ginger, minced

1 clove garlic, minced

1 eggs, whisked

salt to taste

1 tbsp cornstarch

1 tbsp water

1 tsp sesame oil

Garnish

1 green onion, thinly sliced

pepper to taste

COOKING METHODS :

- Place the broth or water, and chicken in the mixing jar to boil.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C

- Transfer out the chicken and use fork to shred. Set-asides.

- Add the creamed corn, soy sauce, chinese cooking wine (option for halal), ginger, garlic and corn flour (with water mixture) in the mixing jar to cook.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 110°C

- Open the lid cover, continue to cook.
Settings: Timer: 1 Minutes / Speed: 1 / Temperature: 110°C

- Add seasoning with salt and slowly pour in the whisked egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
- Drizzle sesame oil in the soup.

- Add the shredded chicken, season with white pepper, and serve, garnished with sliced green onions.

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories172

% Daily Value *
Total Fat 5.1g7%
Saturated Fat 1.3g7%
Cholesterol 67mg23%
Sodium 877mg39%
Total Carbohydrate 18.1g7%
Dietary Fiber 2.1g8%
Total Sugars 3.4g
Protein 14.3g

Calcium 2mg1%
Iron 17mg95%
Potassium 480mg11%
Vitamin D 26mcg130%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS :
140 g chicken, cooked and shredded
For Soup
500 ml chicken broth or water
1 can creamed corn (1 can= 420g)
1 tsp soy sauce
1 tbsp Shao Jing cooking wine or Mirin or Dry Sherry (can omit for halal food)
1 tsp ginger, minced
1 clove garlic, minced
1 eggs, whisked
salt to taste
1 tbsp cornstarch
1 tbsp water
1 tsp sesame oil
Garnish
1 green onion, thinly sliced
pepper to taste

Directions
COOKING METHODS :
1
- Place the broth or water, and chicken in the mixing jar to boil.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C

- Transfer out the chicken and use fork to shred. Set-asides.

2
- Add the creamed corn, soy sauce, chinese cooking wine (option for halal), ginger, garlic and corn flour (with water mixture) in the mixing jar to cook.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 110°C

3
- Open the lid cover, continue to cook.
Settings: Timer: 1 Minutes / Speed: 1 / Temperature: 110°C

- Add seasoning with salt and slowly pour in the whisked egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
- Drizzle sesame oil in the soup.

4
- Add the shredded chicken, season with white pepper, and serve, garnished with sliced green onions.

Notes

Chicken and Corn Soup
Ingredients Directions

Ingredients

Directions

Notes

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