Composition / ingredients
Cooking method
I recommend to try chicken soup with corn. This culinary recipe came from China, and Chinese food has always been famous for its originality.
Cut the chicken breast lengthwise into four parts and cut each such part across into several small pieces.
Put a frying pan on the fire and heat the oil in it. Put pieces of chicken in a frying pan and fry, stirring, for about 4-5 minutes. Add the green onion, garlic and pepper, and fry for another 2-3 minutes. Then we throw pieces of corn cobs into the pan, add the broth and bring to a boil.
Add canned corn, chili sauce, salt and wine. Stirring, cook on low heat for another 5 minutes.
In a separate bowl or plate, dilute the starch with water and pour it into the soup. Bring it to a boil again, now the soup should become thicker. Add chopped tomatoes, pepper and leave to boil for a couple more minutes.
Before serving, the soup should be sprinkled with parsley and coriander.
Now the chicken soup with corn is ready. Enjoy your meal.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Field corn, raw, dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Germ-free raw fortified corn grits - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Starch - 320 kcal/100g
- Sherry - 163 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Chicken breast - 113 kcal/100g
- Broth - 15 kcal/100g
- Chili sauce - 98 kcal/100g
