About the Food
Introducing Chicken Edamame Soup, a go-to dish for the rainy season. This dish is made with chicken breast as the main ingredient, combined with two key brands: peeled Edashi Edamame and sago flour. Delicious and perfect for warming up your body.
Ingredients
- Chicken breast 500 g
- Carrots 2 pieces / 200 g
- Sago flour 4 tbsp / 60 g
- Eggs 2
- Sweet corn 1 piece
- Spring onion 1 stalk / 30 g
- Peeled edamame 30 g
- Garlic 3 cloves / 15 g
- Onion ½ piece
- Salt ½ tbsp
- Pepper ½ tsp
- Sugar 1 tsp
- Water 1000 mL
- Chicken broth powder can be added if desired.
Preparation Steps
- Boil the chicken in 1000 mL of water until fully cooked and tender. Remove the chicken and set aside the broth. Shred the chicken as desired.
- Finely chop the onion and garlic, then sauté until fragrant.
- Add the chicken broth, then stir in the shredded chicken.
- Finely chop the carrots and remove the kernels from the corn. Add them to the broth and boil until cooked and soft.
- Add salt, sugar, pepper, and chicken broth powder. Stir well.
- Beat the eggs, then slowly pour them into the soup while stirring.
- Dissolve sago flour in a little water, then gradually add it to the soup while stirring until evenly mixed.
- Finely chop the spring onion, add it to the soup, and stir well. Remove from heat and serve warm.