Spicy Chicken Soup


·         Materials:

2 tbsp cooking oil
3 cloves garlic, finely chopped
350 g chicken breast meat, cubed 1 1/2 cm
600 ml hot water
1/2 tsp ground pepper powder
1/2 tsp salt
2 tsp soy sauce
100 g canned asparagus
1 tbsp cornstarch, dissolve with a little water
1 egg, shake loose
10 Red cayenne pepper, thinly sliced
2 tbsp soy sauce


·         How to make:

1.  Heat a slow cooker on a high set, input cooking oil, and garlic. Stir until fragrant.
2.  Put chicken breast, stir briefly until change color. Add water, pepper, salt, and soy sauce. Turn the button on the set low (cook for 5-6 hours) or high (cook for 3-4 hours).
3.  Turn the button on the high setting. Put asparagus, cornstarch, and beaten eggs while stirring slowly to form a smooth ribbon. Cook until smooth ribbon forming. Cook and gently stir until a thick broth (about 30 minutes). Turn off the slow cooker.
4.   Put the soup in a food bowl. Serve with cayenne pepper and soy sauce.



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