Soup chicken with corn

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  • Fresh ginger: 1 piece, peeled
  • Corn: 4 ears
  • Chicken broth: 6 cups
  • Chicken: 1 cup (cooked, shredded)
  • Corn flour: 1/4 cup
  • Water: 1/3 cup
  • Cebolinhos: 8 chopped
  • Olive oil, sesame: 1/2 spoon (tea)
  • Salt: taste.
  • Pepper: taste.


Rala-finely ginger. Bake the ears of corn in steam until tender, leave to cool and separate the grains of corn in the ear. Heat the broth in a pot on medium and add the corn, chicken and ginger. Bake the mixture simmer, cover off for 5 minutes. Mix in a small bowl, corn flour and water until a homogeneous paste. Joins the broth in the pan, stirring until the mixture thickens. Add the chives and the olive oil, sesame and moves as well. Season with salt and pepper to taste and serve the soup immediately.

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