Velvety Chicken Corn Soup

This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

Step: 1

In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.

Step: 2

In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.

Step: 3

Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.

Step: 4

Add chopped scallion to garnish, and serve hot.

Per Serving: 166 calories; protein 8.5g; carbohydrates 23.5g; fat 5g; cholesterol 18mg; sodium 1255.7mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.