Chicken and Corn Soup

Angela Mertoyono
Angela Mertoyono @tenshi
In my kitchen!

When I was a child, my mom often cooked soup for my siblings and yours truly whenever we were sick. My daughter wasn't feeling well last weekend, so I recreated this from memory.

#12plates

Chicken and Corn Soup

When I was a child, my mom often cooked soup for my siblings and yours truly whenever we were sick. My daughter wasn't feeling well last weekend, so I recreated this from memory.

#12plates

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Ingredients

30 minutes
4 servings
  1. 200 grchicken thigh fillet, cubed
  2. 2garlic, chopped
  3. 1 tspoil (I used fermented garlic chicken, but you can use regular oil)
  4. 2eggs
  5. 1 cancorn
  6. 1 1/2 cupwater (I used the corn can as measurement)
  7. 2 tbspkatakuriko + 125 ml water (you can use cornstarch as well)
  8. 2 tspbouillon powder
  9. 1/2 tspblack pepper

Cooking Instructions

30 minutes
  1. 1

    Heat oil in a pan. Stir-fry chicken until it's cooked. Add garlic and stir continuously.

  2. 2

    Add corn (and the water from the can), then add 1 1/2 water using the can as measurement. Add black pepper and bouillon powder.

  3. 3

    Break the eggs and whisk. When the soup is boiling, pour the eggs bit by bit.

  4. 4

    Mix katakuriko (potato starch) with water. Pour into the soup and continue stirring until the soup thickens.

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Angela Mertoyono
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In my kitchen!
A full time mom and freelance writer. Sorry, I use Cookpad on my PC so I cannot receive or send chat.
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