healthy chicken corn soup recipe
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Ingredients:
Chicken - 1 cup
Chicken Cube - 1
Water - 7 cups
(Chicken cubes and water should be stocked together with fuel)
Eggs - 2
Sugar - 2 teaspoons
Testing salts - 1 teaspoon
Soy sauce - 1 teaspoon
Vinegar - 1 tea spoon
Garlic Kochi - 1/2 teaspoon
Oil - 1 tablespoon
Cornflower - 5 table spoons
Lemon juice - 1 table spoon
Sweet corn - 3 tablespoons (Baby ears will not)
White pepper powder - 1/4 teaspoon of water
How to make chicken stock:
Boiled chicken bones, boiled in a little ginger, garlic and salt, one bay leaf and two liters of water. When the water gets dry, it gets half lowered and scratched. Chicken stock has become More easily, the market is now available in Chicken cube. Burn one chicken with 1 chicken cubes in 7 cups of water. Get down to 6 cups of water.
How to make soup:
Set chicken meat cubes and keep soy sauce for 20 minutes. After 20 minutes, roast the oil in the saucepan and give roasted chicken meat with garlic powder. Now give the chicken paste with pre-existing chicken stock. If the soup is blossomed, give it sugar, salt and sweet ears. Pour 1/2 cup hot chicken stove into the cornflower. Then pour the egg on the soup from a little high, then it will have to stir frequently. Finally give the testing salts, soy sauce, vinegar. When it starts blink, add lemon juice and serve hot.At that time the soup would be as hot as it is, the cold soup can not be as good as it is after heating. So do not burn your face like that. But of course serve hot soup hot.