Jī Róng Sù Mǐ Gēng - 鸡茸粟米羹
Chicken Soup with Corn
Ingredients:
150g chicken thighs
225g sweetcorn
1 tsp light soy sauce
2 tbsp cornstarch
2 eggs
1 tsp sesame oil
1/2 tsp white pepper
1/2 tsp salt
1000ml chicken stock
1 spring onion
Preparation:
Cut the meat into small, corn-sized pieces. Mix the meat with the soy sauce, 1 tbsp cornstarch, and 1 tbsp water. Finely chop the corn. Finely chop the spring onion. Lightly beat the eggs.
Heat the stock in a saucepan and bring to a boil. Then add the corn and bring back to a boil. Then add the seasoned meat and stir until the meat falls apart. Then, while stirring, slowly add the egg and form strings. Mix the remaining cornstarch with a little water and add it to the soup, while stirring until thickened.
Then mix in the pepper, sesame oil, and salt sprinkle the spring onion on top, and serve.