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Chicken and Corn Soup

Yields6 ServingsPrep 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 :
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

0 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.