Chicken and corn soup
Instructions
Put to boil meat with water, onion and salt over medium heat and cover pan.
Every time check and skim.
Cooking will proceed for half an hour, then remove the meat from the broth and diced it rather small, then put them back in stock.
After another 10 minutes of cooking, add the corn; Cook another 10 minutes to pot, stirring, and then dissolve the cornstarch, always keeping the pot on the fire.
You don't like me I said ' the jot down and then I mix ' because it only takes a few seconds to turn a lump of cornstarch into a gelatinous mass: put it to dusting with a strainer, and keep on stirring: should only thicken the broth.
The last 5 minutes, stirring often and serve hot.
Ingredients and dosing for 1 person
- 100 g of chicken flesh
- 50 cl of water
- Little of chopped onion
- Salt
- 2 teaspoons of maizena
- 150 g of corn drained