Indo chinese chicken corn soup
I love soups especially on one of those cold winter days. I have tried different versions of Indo Chinese chicken corn soup – this one has a mild flavour to it.
Ingredients
Method
- Heat oil in a heavy bottomed vessel, add spring onion whites and ginger and sauté for a minute.
- Add shredded chicken and sauté for a minute.
- Add cream style sweet corn and chicken stock and bring to boil. Reduce flame and cook for a minute.
- Add sugar and salt to the simmering soup and cook further for 3-4 minutes.
- Mix corn flour in 4 Tbsp of water and keep aside.
- Add this corn flour mixture and go on stirring till the soup thickens on low flame.
- Slowly add the beaten egg and continuously stir in one direction only.
- Switch off the flame and garnish with the spring onion greens and serve hot. Season with white pepper powder.