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corn soup

corn soup
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Chicken breast, parboiled, and sliced.

1 corn can crushed with cream ( or can of corn, parboiled.).

Chicken broth.

1 tablespoon Ajinomoto ( Chinese salt).

2 tablespoons sugar.

4 tablespoons starch solved in water.

Egg’s albumen.


Place chicken breast with corn cream in a pot. Add all ingredients except starch and albumen and boil them.

Add starch and stir quickly until soup becomes thicker. Remove from flame and add egg’s albumen stir quickly by used of a fork heat for a while and serve hot.

By AleppoFood team

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