Thermochef Video Cooking Demonstration and Recipe
Chicken and Sweet Corn Soup.
Ingredients
10 grams of crushed garlic
10 grams of chopped fresh ginger
10 grams of sesame oil
20 grams finely chopped celery
50 grams of onion
2 eggs lightly beaten
100 grams of cooked fresh or tinned corn kernels
300 grams of cooked roughly chopped chicken meat
200 grams of fresh or preprepared chicken stock
500 grams of water.
Method
Place the garlic, ginger, onion and celery into the Thermochef bowl and cook for 30 seconds at 90 degrees celsius on speed 1.
Then add the stock and the water and cook for 5 minutes speed 1 at 90 degrees celsius.
Now add the chicken and sesame oil and cook for 3 minutes at 90 degrees celsius on speed 1.
Lastly with the machine set to speed 1 pour the lightly beaten egg into the jug through the top hole. Turn off immediately. There is no need to further cook the egg as the residual heat from the soup will finish cooking it. Serve into bowls and garnish with sliced spring onions if desired.
Serve as an entree, main meal or as part of a banquet.
You can make this recipe on the stove top, however, the temperature must be closely monitored and mixture stirred consistently, it will be delicious but nothing compares to the result your Thermochef delivers. The Thermochef weighs your ingredients, stirs, cooks and monitors a very accurate temperature setting, then allows you to pour this amazing tasty, super quick classic asian style soup directly into serving bowls.
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