https://commons.wikimedia.org/wiki/File:Chicken_sweet_corn_soup.jpg
Chinese Food grows on you. A one time experience will want you to eat it again and again.
Rather than going to Chinese restaurants I decided to try out a few recipes myself and realised they taste better than what we get in restaurants. My sweet corn and chicken soup has a good amount of shredded chicken compared to what I have eaten at these restaurants. One has to literally search for it in the soup.
3 cups Chicken stock This is prepared by cooking bones from the chicken that will be brought for making other chicken dishes.
2 tablespoon Corn Flour
Tinned sweet corn
! teaspoon Shredded ginger and garlic
2 eggs
1 cup shredded boiled chicken
4 cups of water or as is desired. I like my soup thick.
2 tablespoon Oil for garnish
Vinegar
Green chillies
Method
Heat oil and gently fry the shredded ginger and garlic
When the garlic and ginger turns slightly golden put chicken stock and bring it to boil
Make a paste of corn flour in a little water and add the remaining water. Mix thoroughly till corn flour fully dissolves.
Add corn flour mix and keep stirring. If it thickens add a little water. Cook for atleast fifteen minutes stirring non-stop. Add salt to taste.
Add shredded chicken and bring to boil
Add gently whipped eggs and pour them gently stirring the spoon on one direction only. I could say swirl the spoon in one direction. When the egg changes colour that is the time your soup will be ready
Chop chillies fine. Boil them in vinegar to which a little water is added. Boil till chillies change colour. Cool it.l This is added while having the soup depending on each one’s need.
Some add soya sauce while making the soup but I do not like the smell of soya sauce. Instead I put a dash of tomato ketchup while I am eating my soup and that with the chilli vinegar soup tastes great. Then there is tobasco sauce if one wants some hotness in the soup.
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View Comments
At what stage do you add sweet corn?
Chicken corn soup is a must have dish in our home in winter and there is usually a pot in which stock is being prepared on a daily basis.
My recipe is quite similar to yours. But I make a coarse paste of sweet corn in blender and add it with shredded chicken in stock and boil thoroughly before adding cornflour paste.
Yummy, yummy.
@Dawnwriter I put the sweet corn before the corn flour. I do not blend the sweet corn as the tinned corn that we get is just right for the soup. I should have mentioned that. We do not have the edit option here. Also they have put a wrong image. When I clicked submit I realised I had not included the image. I sent a request and told them to edit my blog with the image.
I love chicken and corn soup but I've never made my own. You recipe seems very easy. My kids would probably like it too. Tweeted! :)
@Treathyl FOX What is made at home actually tastes far better. I skipped a step and @Dawnwriter brought it to my notice. Sweet corn is added after the cornflour is properly cooked. The tinned stuff that we get here does not require blending.
Oh I always adapt and modify recipes anyway. There are a lot of mouths in my house and when cooking I have to try to consider everybody's palette. It's not easy these days since my cooking has to be modified drastically due my husband's health condition. Now when I see a recipe I like, I have to start thinking what adjustments need to be made for family members starting with the hubby and then working my down to TLT (the last teenager). :)
@Treatjul FOX :grin: That indeed is a tall order. More power to your trapeze acts.
I wish @support would give the Edit option to those writers who have submitted a certain amount of articles like 20-25.
I sometimes like to add new information and sometimes we can make mistakes while submitting and at times it can be embarrassing. I remember on another website, I had meant to write Book review but wrote Boo review which looked so laughable. Who would take a post seriously with such a horrible title.
@Dawnwriter I notice the image has been changed and the one I had requested support to add after I submitted the Blog has been included. I agree with you. Many times we cannot see the errors before posting.
I know only sweet corn soup I tasted it in the Hiking Chinese Restaurant. My children like it very much and offered me to taste it and then to go for ordering the soup. I selected it for me also. But the chicken part I do not know.
There is vegetarian soup also. Your must have been only sweet corn but that will not taste as good as chicken or crab.
It is a good recipe because soup is easy to digest and help for human health. We must make soup at home in winter to maintain heat of our body.
This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions
My sister made this about two weeks ago and forgot to review! I used a whole cooked chicken from the deli department at the supermarket and shredded as much meat as I could while my two children attacke...