What to Buy1. Sesame seeds 1 tablespoon
2. Chicken broth 500 grams + 1 tablespoon chicken (broth)
3. Corn starch 1 tablespoon
4. Ginger 1 tablespoon
5. Garlic 1 large head
6. Canned corn 1 small can, about 140 grams
7. Olive oil 1 tablespoon
8. Salt 1/2 teaspoon
9. Black pepper 1/4 teaspoon
10. Eggs 2 pieces
11. Basil 1/4 cup
12. Chives a little to sprinkle on top, 4 stalks
13. Sesame oil 1/2 teaspoon (can be left out)
If You Need to Make Broth14. 1 onion for the broth
15. 1 carrot for the broth
16. 1 chicken breast or 1 chicken thigh
How to Make the Broth1. Cook the chicken broth - wash and dry the breast, wash and peel the carrot, peel the onion, put everything in a pot and add 2 liters of water, bring to a boil, skim off the foam and lower the heat so it barely simmers, cook for about 40 minutes, let cool and pour into 500-gram portions
How to Make the Soup1. Heat a small pan without oil and toast the sesame seeds for about a minute, set aside, be careful not to burn them
2. Mix 1 tablespoon of corn starch well with 1.5 tablespoons of broth and set aside; if it's lumpy, mash it smooth
3. Beat two eggs with a fork, not to a foam, just enough to combine
4. Grate the ginger and finely chop the garlic, drain the syrup from the corn, keeping only the kernels
5. Over medium heat, in a medium pot (about 2.5 liters), heat 1 tablespoon of olive oil, then add the grated ginger and finely chopped garlic, cook for about a minute, maybe less, watch that it doesn't burn
6. Add 500 grams of broth and the canned corn kernels to the pot, bring to a boil over high heat
7. Lower the heat to medium and add the corn starch and broth mixture prepared earlier (step 3), mix well and cook, stirring, over low heat for 5-7 minutes
8. Turn off the stove, but don't remove the pot; with a spoon, stir the broth into a swirl, and pour in the beaten eggs a little at a time so they stretch into thin threads
9. Add the chopped basil leaves (optional)
10. Ladle into bowls and sprinkle with the toasted sesame seeds; you can add finely chopped chives and 1/4 teaspoon of sesame oil
Enjoy your meal!!!
2. Chicken broth 500 grams + 1 tablespoon chicken (broth)
3. Corn starch 1 tablespoon
4. Ginger 1 tablespoon
5. Garlic 1 large head
6. Canned corn 1 small can, about 140 grams
7. Olive oil 1 tablespoon
8. Salt 1/2 teaspoon
9. Black pepper 1/4 teaspoon
10. Eggs 2 pieces
11. Basil 1/4 cup
12. Chives a little to sprinkle on top, 4 stalks
13. Sesame oil 1/2 teaspoon (can be left out)
If You Need to Make Broth14. 1 onion for the broth
15. 1 carrot for the broth
16. 1 chicken breast or 1 chicken thigh
How to Make the Broth1. Cook the chicken broth - wash and dry the breast, wash and peel the carrot, peel the onion, put everything in a pot and add 2 liters of water, bring to a boil, skim off the foam and lower the heat so it barely simmers, cook for about 40 minutes, let cool and pour into 500-gram portions
How to Make the Soup1. Heat a small pan without oil and toast the sesame seeds for about a minute, set aside, be careful not to burn them
2. Mix 1 tablespoon of corn starch well with 1.5 tablespoons of broth and set aside; if it's lumpy, mash it smooth
3. Beat two eggs with a fork, not to a foam, just enough to combine
4. Grate the ginger and finely chop the garlic, drain the syrup from the corn, keeping only the kernels
5. Over medium heat, in a medium pot (about 2.5 liters), heat 1 tablespoon of olive oil, then add the grated ginger and finely chopped garlic, cook for about a minute, maybe less, watch that it doesn't burn
6. Add 500 grams of broth and the canned corn kernels to the pot, bring to a boil over high heat
7. Lower the heat to medium and add the corn starch and broth mixture prepared earlier (step 3), mix well and cook, stirring, over low heat for 5-7 minutes
8. Turn off the stove, but don't remove the pot; with a spoon, stir the broth into a swirl, and pour in the beaten eggs a little at a time so they stretch into thin threads
9. Add the chopped basil leaves (optional)
10. Ladle into bowls and sprinkle with the toasted sesame seeds; you can add finely chopped chives and 1/4 teaspoon of sesame oil
Enjoy your meal!!!
