Chicken Sweet Corn Soup is one of our most favorite indo-chinese soup dish. Whenever we are in a chinese restaurant, I invariably order this soup for myself, no matter what the menu offers. Since this is winter and soup is an integral part of our dinner during week ends, I tried this today and boy ,,, it is damn good. It has a sweet and salty flavor and I have used one green chili also.. ( being a Bong, I cannot ignore the 'kacha lanka', you know.. ;-) ) which gives it a hint of spices. You may add some other chopped vegetables as well, like carrot or broccoli but that is purely optional. By the way, I didnot remove the chicken fat from the stock, you may remove it before adding the stock to the soup, if you like it to be more healthy.
Dissolve the cornflour in half cup water and add to the soup. Boil until it thickens. Add the beaten egg drop by drop and stir with a spatula.
Next add the boiled and shredded chicken , soya sauce and vinegar. Serve hot.
Ingredients
- Sweet Corn: 1 cup
- Chicken: 5 pc (boiled and shredded)
- Milk: 1 cup
- Green chili: 1
- Cornflour: 1tbsp
- Chicken Stock: 2 cups
- Butter: 1 tbsp
- Egg: 1
- Vinegar: 1 tsp
- Soya sauce:1 tsp
- Salt and pepper to taste
Melt the butter in a wok. Add the chopped green chili and fry for a minute. Add the corn and mix well.
Add milk, chicken stock, salt, & pepper and boil.
Next add the boiled and shredded chicken , soya sauce and vinegar. Serve hot.
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