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.

MyMusingsSangSpeak-Pet Puja - Mixed Vegetables in Soy Sauce Gravy

Mixed Vegetables in Soy Sauce Gravy

Mixed Vegetables in Soy Sauce Gravy is one of my favourite Chinese dishes. I like the crunchy veggies tossed in the glassy brown coloured gravy. It is one simple dish to make and you can add vegetables of your choice or whatever is available at hand.

Ingredients

Onions – 2 nos

Carrots – 2 nos

French Beans – 50-75 gms

Mushrooms – 50 gms

Baby Corns – 50 gms

Green Capsicum – 1 no

Broccoli (Optional) – 50 gms
Cabbage(Optional) - 50 gms

Oil – 3 tablespoons

Soy Sauce – 2 tablespoons

Garlic- 18-20 cloves

Ginger – 1 inch piece

Green Chilly Sauce – 1 teaspoon

Water – 2 cups

Salt – As per taste

Sugar – ¼ teaspoon

Corn flour – 3 tablespoons

Method

Wash all vegetables and chop them about 1 inch pieces in size. Heat oil in a pan and saute mushrooms, French beans,baby corns and carrots initially, stir fry for about 3- 4 minutes. Then, add onions and capsicum and stir fry for another 2 minutes. Add finely chopped ginger and garlic along with green chilly and soy sauces and stir for a minute. Add salt, sugar and water and bring to a boil. Make a paste of corn flour with water and add gradually to the mixed vegetables to form a nice thick sauce. Remove from fire, pour in a serving bowl and garnish with chopped spring onion leaves. Mixed vegetables in Soy sauce gravy dish tastes good with fried noodles and rice.

Note – If you are adding broccoli, then boil broccoli separately in water for about 3-4 minutes and then add. Do not overcook the vegetables.