Name: Indo chinese chicken corn soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tin Sweet corn, cream style; 5 cups Chicken stock; ¼ kg Chicken breast, shredded; 2 Tbsp Spring onions, chopped; ½ tsp Ginger, grated; 4 Tbsp Spring onion greens, chopped; 3 Tbsp Corn flour; 1 Egg, beaten lightly; ¾ Tbsp Sugar; Salt as required; 1 tsp Oil; White pepper as required

Indo chinese chicken corn soup

1 Jul 2016

by Deepthi (in memoriam)

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Background

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

1 tin Sweet corn, cream style
5 cups Chicken stock
¼ kg Chicken breast, shredded
2 Tbsp Spring onions, chopped
½ tsp Ginger, grated
4 Tbsp Spring onion greens, chopped
3 Tbsp Corn flour
1 Egg, beaten lightly
¾ Tbsp Sugar
Salt as required
1 tsp Oil
White pepper as required

Instructions

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.

Tips

Cream style corn: Take a tin of corn kernels. Melt butter in a vessel, add 3/4 of the corn kernels and saute for 2 minutes. Blend remaining to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsp of milk and cook for 7-8 minutes. Mix a tbsp of corn flour in 3 tbsp of water and mix. Add it and keep stirring until the mixture thickens. Season with salt and pepper. Cool it and use.