Ingredients

• 1 single chicken breast
• 1 teaspoon wheat flour
• 1 fresh corn cob or 1 small can of corn
• 150 g fresh mushrooms such as porcini or frozen mushrooms
• 1 large clove garlic
• 2 cm piece of ginger
• 1/2 small red chili pepper (or to taste)
• 2 tablespoons vegetable oil
• 1 and 1/2 liters poultry broth
• 2 tablespoons soy sauce
• 1/3 teaspoon sugar
• fresh cilantro or parsley leaves

Preparation

1. Dice chicken breast, season with salt and pepper, mix with 1 teaspoon wheat flour.
2. Cut fresh corn with a knife by placing kernels vertically on a board. Drain canned corn.
3. Quickly rinse mushrooms and cut into pieces, drain on a towel.
4. Peel garlic and ginger. Cut chili pepper in half and remove seeds. Blend garlic, ginger and chili pepper into a paste in a food processor with the addition of vegetable oil.
5. Put the paste in a pot or deep large pan or wok and sauté for approximately 1 - 2 minutes. In a separate pot bring broth to a boil with the addition of soy sauce and sugar.
6. Add chicken to the sautéed paste and brown on all sides, for a total of approximately 2 minutes. Add corn and mushrooms and sauté together for 1 - 2 minutes. Pour in hot broth and bring to a boil. Cook for approximately 7 minutes until corn is tender. Sprinkle with chopped parsley leaves or cilantro.