Yields6 ServingsPrep Time5 minsCook Time11 minsTotal Time16 mins
INGREDIENTS :
140gchicken, cooked and shredded
For Soup
500ml chicken broth or water
1can creamed corn (1 can= 420g)
1tspsoy sauce
1tbspShao Jing cooking wine or Mirin or Dry Sherry (can omit for halal food)
1tspginger, minced
1clove garlic, minced
1eggs, whisked
salt to taste
1tbspcornstarch
1tbspwater
1tspsesame oil
Garnish
1green onion, thinly sliced
pepper to taste
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.
Nutrition Facts
6 servings
Serving size
Amount per serving
Calories172
% Daily Value *
Total Fat5.1g7%
Saturated Fat 1.3g7%
Cholesterol67mg23%
Sodium877mg39%
Total Carbohydrate18.1g7%
Dietary Fiber 2.1g8%
Total Sugars 3.4g
Protein14.3g
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 :
140gchicken, cooked and shredded
For Soup
500ml chicken broth or water
1can creamed corn (1 can= 420g)
1tspsoy sauce
1tbspShao Jing cooking wine or Mirin or Dry Sherry (can omit for halal food)
1tspginger, minced
1clove garlic, minced
1eggs, whisked
salt to taste
1tbspcornstarch
1tbspwater
1tspsesame oil
Garnish
1green 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.
AuthorLe-ThermiqueCategorySoupsDifficultyBeginner