Sweet Corn Chicken Soup

Sweet corn chicken soup is the easiest indo Chinese soup which is had very commonly by most of the people. This is my favorite too. Wheneve...

Sweet corn chicken soup is the easiest indo Chinese soup which is had very commonly by most of the people. This is my favorite too. Whenever i go out for lunch or dinner my meal always starts with this soup. Hence i tried making my version of this soup at home and it did taste very good and very similar to the one served at restaurants.



Ingredients

For Chicken Stock

Chicken leg bones – 2-3, Chicken pieces – 4-5
Cloves – 4
Bay leaf – 1
Pepper corns – 6-7
Garlic – 4-5 – crushed
Water – 3-4 cups

For Soup

Chicken stock – 3 - 4 cups
Chicken – Shredded – ½ cup
Cream style corn kernels (Sweet corn) – ¼ cup
Egg white – of one egg
Salt
White pepper powder – ½ tsp
Sugar - 1/2 tsp
Corn flour – 3 tbsp – mixed with some water into a thin paste
Spring onion –Chopped - For garnishing (I did not use this)


Method 

In a pressure cooker add all the ingredients under chicken stock and pressure cook it up to 3 whistles. This is done mainly to cook the chicken pieces quickly. Once it s done strain the stock into a different container. Take out the boiled chicken pieces, de-bone it and shred it into small pieces.

Now pour the chicken stock into a pan and let it come to a boil.  Now reduce the flame to medium and add shredded chicken pieces and sweet corn. Give it a mix and add egg white.  Add salt, white pepper powder and sugar. Check for seasoning. Now add the corn flour paste and let it cook till you get the desired consistency. Garnish it with spring onion.


My Notes

ü  I used parsley for garnishing as I did not have spring onion.

ü  You can reduce the amount of corn flour if you want a thinner soup.

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