MyMusingsSangSpeak-Pet Puja - Sweet Corn Chicken Soup

Sweet Corn Chicken Soup

Sweet Corn Chicken Soup is a tasty appetizer and sure to keep one warm on cold wintry days. It is essentially a Chinese recipe that has found worldwide popularity for its delectable taste. I use all fresh ingredients for my recipe of sweet corn chicken soup. The soup tastes more delicious with fresh ingredients.

Ingredients

Chicken - 250n gms with bones

Sweet corn kernels (fresh) - 2 cups

Water - Approx 1½ litre

Sugar - 1 teaspoon

Salt - As per taste

Black Pepper Powder - ¼ teaspoon

Soy sauce - Optional

Corn flour - 2 -3 tablespoons

Egg - 1 no

Spring onion leaves (optional) - For garnish

Method

Boil and cook chicken with salt in 4 cups of water for about 20 minutes. Strain the stock, allow the chicken to cool, remove the bones and keep the shredded chicken aside. Boil the sweet corn kernels. Keep half cup of the kernels aside. Grind/blend the rest one and half cup sweet corn kernels with water and strain through a strainer to get a solution of sweet corn. Mix the chicken stalk and sweet corn solution and bring to a boil. Add salt and sugar as per taste. Add sweet corn kernels and half of the shredded chicken. Make a paste of corn flour with little water and gradually add the corn flour mixture and stir continuously to get a thick consistency.

Separate the egg yolk and white. Pour the egg white gradually in the soup and keep stirring lightly. Switch off the fire. Serve piping hot, topped with shredded chicken and spring onion leaves.

Note - You can use tinned corn if fresh corn is not available. Preparation time is approximately 45-50 minutes. This quantity makes about five cups of soup.