Rong chicken corn chowder



Materials:

1 can corn sauce
35 grams of chicken breast
1 egg

Seasoning:

1/4 tsp salt
Fine sugar 1 tsp
1/4 tsp white pepper
Milk 50㏄
Water 1 tablespoon cornstarch
1 tsp sesame oil
Large bone soup 200㏄

Practice:

  1 chicken breast chopped; eggs and mix into the egg mixture and set aside.
  2. After the big bone soup pot pour the corn sauce, bring to a boil after a small fire, add salt, sugar and white pepper and mix well.
  3. Add chicken practice late in the practice of a two stir powder, cornstarch and water and then hook thin gravy.
  4. After adding the milk and mix off the heat, mix Drizzle a little practice after 1 egg, then sprinkle with sesame oil

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