Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken corn soup π½ with tempura. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Chicken corn soup π½ with tempura is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Chicken corn soup π½ with tempura is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook chicken corn soup π½ with tempura using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken corn soup π½ with tempura:
- Make ready 1 cup corn
- Get 1 tbsp chicken powder
- Prepare 1 tbsp soya sauce
- Get 4 tbsp corn flour
- Prepare 1 cup Cabbage (cut in slices)
- Get 1 egg (beated)
- Prepare Half cup ketchup
- Make ready 2 jag Water
- Take 1/4 black pepper
- Get Salt to tasted
- Make ready Half kg Chicken boneless
I love sweet corn very much and it is a really easy and health choice for breakfast or as a dessert when dinner out in. In a large saucepan, combine the chicken stock and the corn and bring to a boil. Shred the chicken and add that into the pot as well. Season with salt and pepper again.
Steps to make Chicken corn soup π½ with tempura:
- Prepare all ingredients…
- Pan ma 2 jag Water, chicken, black pepper, chicken powder or corn dal kar 20 se 25 minutes pan cover kar kay pakaya, takay chicken or corn gaal jaya.
- 25 min kay baad ak 1 cup pani ma corn flour dissolve kar kay pak tay huway soup ma daal daay or sath hi soya sauce or ketchup bhi daal kar mix kar lay.
- End ma egg or cabbage dal kar flame off kar daay.
- Chicken corn soup tempura kay sath serve kary.
Shred the chicken and add that into the pot as well. Season with salt and pepper again. In a small bowl, mix the eggs until they are well incorporated. Mix the soup and slowly pour the eggs in a thin stream to make the egg ribbons. Mix corn, chicken and white bases of the spring onion in a saucepan, add water and stock and bring to the boil.
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