胡椒雞湯玉米筍

Name: 胡椒雞湯玉米筍
Cook time: 18 min
Total time: 18 min
Ingredients: 雞胸肉 120 g (≈ ½ 塊); 玉米筍 6 根; 水 360 ml; 橄欖油 ⅔ 湯匙; 洋蔥 40 g (≈ 1 顆); 蒜 1 瓣; 黑胡椒 ¼ 茶匙; 鹽 ⅓ 茶匙; 糖 ¼ 茶匙

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Start with heating olive oil in the soup pot, sweat onion and garlic to build aroma, add chicken breast and water, simmer gently until the broth is clear and sweet. Drop in corn shoots at the end to retain texture. Finish with salt, sugar, and black pepper for a light, peppery finish.