Chicken soup


Chicken: 400gr

America corn: 2

Egg: 2


Mushroom: 5 ears

Tapioca flour: 2 spoons

Scallions and cilantro


Salt, pepper, sugar, cooking oil

How to make it:


Step 1: Raw material processing

Onion: pare, wash and  mince

Scallions & cilantro: wash, cut into pieces

Mushrooms: cut off foot, soak with hot water about 20 minutes until it’s hatched. After that, wash, cut into pieces.

America Corn: separate the seeds, wash, dry

Egg: dam out, stirred

Chicken: wash with salt water diluted.

Tapioca flour: dissolve with water, stirred.


Step 2:

Put the pot on the stove, pour water and put the chicken into the pot. Add a little salts and boiled until chicken cooked.

Take the chicken out, soaking in cold water. After that, tear off the chicken.


Step 3:

Add the corn into the pot until corn ripe soft.


Step 4:

Put the pan on the stove, wait for pan’s hot, then add 2 tablespoons of cooking oil. When the cooking oil is hot, add onion to the aroma.

After that, add the chicken and mushrooms into fried together. Add 1 teaspoon sugar and 1/2 teaspoon salt, stirring occasionally until chicken and mushrooms are spiced about 5 minutes.


Step 5:

Add chicken and mushroom into the pot. When the water’s boiled, add water’s tapioca flour, stirred. After that, add eggs into the pot, stirred. Tasting again. Turn off the stove.

Lable out a bowl, sprinkle pepper and cilantrios to decorate.