CHICKEN CORN SOUP
Chicken corn soup is valued for its nourishing properties and its ability to support the Spleen and Stomach, which are important organs in TCM theory. If made with ginger or garlic, it can help tonify Qi.
[cooked-sharing]
Preparing the chicken.
In a small bowl combine the chicken, 1/2 salt, 1/2 the pepper, 1/2 mushroom seasoning, 1/2 wine, 1/2 sweet potato starch.
Mix well, then add the oil. Set aside.
Beat the egg and set aside.
To the pot of boiling water, add the corn and balance of salt. Let cook for ten minutes.
Gradually add the chicken into the soup. Then add the rest of the salt, pepper, mushroom seasoning and wine.
Stir well.
Mix the balance of the sweet potato starch in 2 tablespoons of cold water.
Gradually stir into the soup.
Gradually stir in the beaten egg. Then add the dill and sesame oil.
Serve warm.
Optional: Use leftover chicken.
Add ginger or garlic for a warming impact.
Ingredients
Directions
Preparing the chicken.
In a small bowl combine the chicken, 1/2 salt, 1/2 the pepper, 1/2 mushroom seasoning, 1/2 wine, 1/2 sweet potato starch.
Mix well, then add the oil. Set aside.
Beat the egg and set aside.
To the pot of boiling water, add the corn and balance of salt. Let cook for ten minutes.
Gradually add the chicken into the soup. Then add the rest of the salt, pepper, mushroom seasoning and wine.
Stir well.
Mix the balance of the sweet potato starch in 2 tablespoons of cold water.
Gradually stir into the soup.
Gradually stir in the beaten egg. Then add the dill and sesame oil.
Serve warm.
Optional: Use leftover chicken.
Add ginger or garlic for a warming impact.
