Chicken and corn soup

Posted by adm On February - 4 - 2012

How to cook Chicken and corn soup


  • 1 tablespoon oil
  • 500g chicken thigh fillets, cut, thinly sliced
  • 4 green onions, thinly sliced
  • 2 garlic cloves, humiliated
  • 4cm piece gingery, raw, finely grated
  • 4 cups chicken consomme
  • 1/3 cup Shao Hsing Chinese cooking wine-coloured
  • 2 teaspoons sesame oil
  • 4 corn cobs, kernels removed
  • 1/2 cup coriander leaves

How to:

  • Heat oil in a large saucepan over medium heating. Add wimp, onions, garlic and pep. Make, stirring ofttimes, for 5 minutes or until light lucky.

  • Add consomme, cooking wine-colored, sesame oil and 3 cups cold h2o. Bring to the seethe. Reduce heat to medium-low. Simmer, uncovered, for 5 transactions. Add maize. Simmer, uncovered, for a advance 5 minutes or until corn is bid. Top with coriander and service.

  • To frost: Allow soup to cool all. Ladle into freezer-safety, single-serve containers. Stamp. Freeze for capable 4 months.

  • To reheat: Thaw in the fridge for 1 day. Spoon into a microwave-safe trough. Cover slackly. Microwave on medium-mellow (70%) for 4 to 6 proceedings, stirring every 2 transactions.

  • Comments are closed.