From time to time I like to walk to the Chinese buffet. I start with a bowl of soup with chicken and corn seasoned with soy sauce and vinegar. And then begins a feast-a dozen or different dishes of chicken and noodles to-noodles type of rice noodle and rice-the latter also in several varieties. I just want meat and then it 'Chinese theories' on a good few weeks:) At home I was trying to recreate your favorite chicken soup with corn. I made an own, lighter version of the chicken broth and enriched with the addition of carrots and sticks crab.
a large can of corn
1 carrot
3 sprigs of chives
1 tablespoon sesame oil
soy sauce
fish sauce
a fresh mushroom
1 teaspoon flour Corn
1 liter of chicken broth
1 cm piece fresh ginger
a large handful of fine rice noodle vermicelli
rice wine vinegar or optional
Finely chop the ginger and carrots. Heat sesame oil in a pot, throw carrots with ginger and corn. Fry for a minute. Then pour The entire broth. Add diced in large pieces of mushroom. Cook the soup on low heat covered for about half an hour. In the middle of cooking add makaron.Dopraw to taste with soy sauce and fish. Concentrate the soup stirring together 1 teaspoon corn flour with a tablespoon of water and pour bulionu.Wsyp 1 / 3 finely chopped chives. Pogotuj even for a moment. At the end of a glass break an egg well with a fork and slowly pour the soup creating a thread specific. Boil. Serve the soup with chopped crab stick, a few drops soy sauce and sesame oil, and possibly vinegar, sprinkled liberally szypiorkiem.
Enjoy!
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