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Chicken Corn Soup

2021-05-29
  • Servings: 6
  • Prep Time: 30m
  • Cook Time: 10m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

    350
  • Carbohydrates

    35g
  • Cholesterol

    135mg
  • Fat

    12g
  • Protein

    32g

To make the yakhni, boil half a kilo of chicken bones in a saucepan with eight to ten cups of water and boil about four cups of yakhni till late. And add two to four proven peppers.

Ingredients

  • Chicken broth ---- 4 to 6 cups
  • White pepper ---- 1 teaspoon
  • Chicken (fiber) ---- 1 cup
  • Crushed garlic ----- 1/2 teaspoon
  • Sugar ---- 1 teaspoon
  • Chinese salt ---- 1 teaspoon
  • Corn kernels ---- 1/2 cup
  • Eggs ---- 2 pieces
  • Vinegar ---- 2 tablespoons
  • Soy sauce ---- 2 tablespoons
  • Corn flour ---- 2 to 3 tablespoons
  • Cooking oil ---- 2 tablespoons

Method

Step 1

To make the yakni, boil half a kilo of chicken bones in a saucepan with eight to ten cups of water and boil about four cups of yakni till late. And add two to four proven peppers.

Step 2

In a separate pan, heat the cooking oil over medium heat for two to three minutes, add the garlic and fry for one minute. Add the chicken and fry until the water is dry. Then add the yakni. Lightly coat the grains and put them in the oven. Dissolve four tablespoons of corn flour in water and slowly put it in the oven and stir the spoon continuously so that no lumps form.

Step 3

Add salt, white pepper, sugar and Chinese salt and lightly beat the eggs. Add vinegar and soy sauce at the end.

 

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