Chinese style corn soup chicken

Ingredients

• 200 g of small starter corn
• vegetable oil - 2 tbsp.
• 2 tsp grated fresh ginger
• 500 g chicken meat
• 1 small red bell pepper
• sugar - 1 tsp.
• carrots - 1 pc.
• 4 black peppercorns
• garlic - 1 clove
• 5-6 green onions
• 2 Art. l. sherry
• 1 st. l. starch
• onion - 1 onion
• 2 cherry tomatoes
• egg white
• 2-3 sprigs of cilantro
• salt

Cooking

Step 1

Separate 200 g of chicken meat from the bones, set aside. The rest of the meat, along with the bones, put in a saucepan, pour 1.5 liters of cold water and put on fire. When the water boils, remove the foam with a slotted spoon, salt, reduce the heat. Add peeled onions and carrots, cook without a lid for 40 minutes. For 10 min. before the end of cooking, add black peppercorns. Remove from heat, strain broth through cheesecloth. While the broth is cooking, prepare the vegetables. Wash green onions and cut diagonally. Wash the pepper, cut in half, remove the stalk and seeds, cut into thin strips. Peel the garlic, chop. Wash the corn and cut into slices 1 cm thick.

Step 2

Cut chicken meat into small pieces. Heat vegetable oil in a frying pan, add pieces of meat, fry for 7 minutes, stirring constantly. Add green onion, pepper and garlic, fry for another 2-3 minutes. Remove from fire.

Step 3

Transfer the chicken and vegetables from the skillet to the pot. Add corn, pour strained chicken broth, put on high heat and bring to a boil.

Step 4

Add grated ginger, pour in sherry. Reduce heat and cook 10 min. without cover.

Step 5

Pour in 2 tbsp. l. water in a bowl with starch and sugar. Stir until the sugar is completely dissolved. Gently add to soup, stir and bring to a boil. Wash cherry tomatoes, cut into 4 parts, removing the stem. Add to soup. Salt, pepper to taste. Cook for 2-3 more minutes.

Step 6

Lightly beat the egg white in a bowl and pour it into the soup in a thin stream. Stir quickly and remove from heat.