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Chinese Chicken and Corn Soup in Ten Minutes | Thermominx

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Chinese Chicken and Corn SoupI’ll begin with the quickest and tastiest soup recipe that I’ve tested so far.

 

Chinese Chicken and Corn Soup

 

Ingredients

1100g of boiling water

80g cooked chicken breast

30g fresh ginger (peeled and roughly chopped)

1 onion (peeled and quartered)

8 whole peppercorns

410g can of corn kernels

3 chicken stock cubes

1 egg white (separated from the yolk and mixed with two tablespoons of water)

3 tbsp of corn flour (mixed with an equal amount of water)

Salt to taste

 

  1. Place the cooked chicken breast and chicken stock cubes into the Thermomix bowl.
  2. Place the ginger, peppercorns and onion in the simmering basket and insert the basket into the Thermomix bowl.
  3. Pour in the boiling water.
  4. Cook for 6 minutes at Varoma temperature, Speed Soft.
  5. Remove the simmering basket using the spatula. Discard the ginger, peppercorns and onion.
  6. Add the corn to the Thermomix bowl and cook for 1 minute at Varoma temperature, Speed 4.
  7. With the corn flour and egg white ready and the measuring cup off, cook for 3 minutes at Varoma temperature, Speed 4.
  8. During the first minute of cooking, add the corn flour in a thin stream.
  9. During the last minute of cooking, add the egg white in a thin stream.
  10. Add salt to taste and serve.

Please note that in America corn flour is known as corn starch.

Variations

  • Use creamed corn instead of corn kernels.
  • Cook the onion, peppercorns and ginger for longer if you want your soup to be spicier.


 

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