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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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: ASIA, Chinese
Calories: 1234
Ingredients Method

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

Method
 

  1. Heat oil in a heavy bottomed vessel, add spring onion whites and ginger and sauté for a minute.
  2. Add shredded chicken and sauté for a minute.
  3. Add cream style sweet corn and chicken stock and bring to boil. Reduce flame and cook for a minute.
  4. Add sugar and salt to the simmering soup and cook further for 3-4 minutes.
  5. Mix corn flour in 4 Tbsp of water and keep aside.
  6. Add this corn flour mixture and go on stirring till the soup thickens on low flame.
  7. Slowly add the beaten egg and continuously stir in one direction only.
  8. Switch off the flame and garnish with the spring onion greens and serve hot. Season with white pepper powder.