1. Chop chicken breasts, but not as minced as minced meat. Chop it vertically, don’t chop it randomly, it will look very nice.
2. Cut off the corn with a knife, dice the carrots, and chop the chives
3. One tablespoon of oil, one teaspoon of cooking wine and chicken, mix the ingredients and stir well, marinate for ten minutes, slide out in the pot (do not put the oil) over medium heat
4. Pour in peas and corn carrots and flip twice
5. Mix with a bowl of water, the concentration depends on your preference, if you like a thicker one, add less water, add salt and pepper
6. To thicken, add some chicken essence, sprinkle chives leaves, and put some sesame oil out of the pot.
Tips:1. For this soup, if you want to ensure that the chicken is smooth and tender, you must master the heat, the shorter the time, the tenderer
2. Fresh chicken breasts taste better than frozen, and frozen chicken breasts will taste a bit fishy
3. Thickening depends on personal preference, I used half a tablespoon of starch
