7/28/2019 Sweet Corn Chicken Soup Recipe

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Sweet Corn Chicken Soup Recipe

Ingredients

Sweet Corn, cream style: 1 tin

Chicken stock: 1.25 litres (5 cups) OR water

Chicken - 1/4 kg, with bone washed and drained

Spring onions - 2 tbsps, finely chopped

Ginger - 1/2 tsp, finely minced

Spring onion greens - 4 tbsps, finely chopped

Cornflour - 2 1/2 to 3 tbsps (corn starch)

Light soy sauce - 1/2 tsp

Egg - 1, beaten lightly

Sugar: 3/4 tbsp

Salt to taste

Sesame oil - 1 tsp

White pepper powder - as required

Spring onion greens: 3-4 tbsps (finely chopped) for garnish

Method

1. Heat oil in a heavy bottomed vessel, add spring onion whites and ginger and saute for a mt.Add the shredded chicken and saute for a mt. Add cream style sweet corn and chicken stock orwater and bring to a boil. Reduce flame and cook on low flame for a mt.

2. Add sugar and adjust salt to the simmering soup and cook further for 3-4 mts.3. Mix the cornflour in 4 tbsps of water and keep aside.4. Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame.

Slowly add the beaten egg and continuously stir in one direction only. Ensure that the flame is lowand the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turnoff heat.

5. Pour into soup bowls, garnish with spring onion greens and serve hot. You can season withwhite pepper powder.

Tips

Prepare the chicken stock by boiling 1 1/2 lts of water, 3/4 tsp salt, 1/2 tsp black pepperpowder, 1 cubed carrot, 1/2" ginger, 3 crushed garlic cloves and 1/4 kg chicken with bone.Place lid and allow the water to come to a rolling boil. Simmer for 15 mts and turn off flame.Strain the liquid and keep aside. De-bone the chicken and shred to small pieces.

If you want you can add vegetable stock instead of chcken stock. Vegetable stock can beprepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato

7/28/2019 Sweet Corn Chicken Soup Recipe

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(large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discardvegetables.

You can use black pepper powder instead of white pepper powder.

Sugar can be reduced to 1/2 tablespoon.

Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker

soup. You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap

the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar tothe vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go onstirring till it thickens. Season with salt and pepper. Cool and freeze until use.