Does this recipe mean to use raw chicken or pre-cooked chicken?!
In the recipe the chicken is in 90 degree (that is celsius and 100 degrees celsius is boiling) liquid for 8 minutes plus the time it takes for the soup to thicken.
Sweet Corn Chicken Soup
Ingredients:
500g chicken breast, cut into 2cm chunks
2 tsp potato flour or cornflour
1/2 tsp salt
2 tbsp water
1 litre chicken stock
1 can (420g) creamed corn
1 tsp sesame oil
1/2 tsp salt, or to taste
2 tbsp potato flour mixed with 2 tbsp water
1 beaten egg
Method:
Place chicken, flour, salt and water into TMX bowl. Hit Turbo 3 times to chop the chicken and mix the meat with marinade. You may need to chop it more, but don’t make mince out of it. Look after each pulse on the Turbo. Remove and keep aside.
Place the chicken stock in TMX bowl and heat for 5 minutes at 100°C on speed 1. Add marinated chicken and cook for 3 minutes at 90°C on reverse + speed 1.
Add creamed corn, sesame oil and salt and cook for 5 minutes at 90°C on reverse + speed 1. Once the blade is turning then pour in the thickening through the opening in the lid and continue cooking until mixture thickens.
Once thickened, slowly pour in the beaten egg through the lid and stir until there are soft strands through the soup. It only takes a few seconds. Stop the TMX and serve.
Sweet Corn Chicken Soup
Ingredients:
500g chicken breast, cut into 2cm chunks
2 tsp potato flour or cornflour
1/2 tsp salt
2 tbsp water
1 litre chicken stock
1 can (420g) creamed corn
1 tsp sesame oil
1/2 tsp salt, or to taste
2 tbsp potato flour mixed with 2 tbsp water
1 beaten egg
Method:
Place chicken, flour, salt and water into TMX bowl. Hit Turbo 3 times to chop the chicken and mix the meat with marinade. You may need to chop it more, but don’t make mince out of it. Look after each pulse on the Turbo. Remove and keep aside.
Place the chicken stock in TMX bowl and heat for 5 minutes at 100°C on speed 1. Add marinated chicken and cook for 3 minutes at 90°C on reverse + speed 1.
Add creamed corn, sesame oil and salt and cook for 5 minutes at 90°C on reverse + speed 1. Once the blade is turning then pour in the thickening through the opening in the lid and continue cooking until mixture thickens.
Once thickened, slowly pour in the beaten egg through the lid and stir until there are soft strands through the soup. It only takes a few seconds. Stop the TMX and serve.
Answers:
I'd always sauté the chicken first, it will kill surface bacteria & improves taste.
that could be either one. It is to boil for a few minutes, which the chopping will make it small enough to cook thoroughly in that time period
The chicken is raw in small pieces and cooked for ten minutes plus more for the thickening so it will be fully cooked by the end
It must be pre-cooked.
Raw chicken..
raw