You are steaming them just by tying with a thread. Will they be crispy? I do not think so. They become very soft and may be not to preserve them for more than 6 hours.

It indeed is healthy. That turmeric and salt that is added while boiling the mackerels takes away its fishy smell.

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.

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! 🙂

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). 🙂

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.

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…

Oh..again a non-veg dish. I totally dislike the smell of a fish. This is not my topic to make a comment as I am purely a vegetarian. Thanks. Pls. leave me from the discussion.

The food cooked by our mothers and grandmothers have a very unique flavour because they do most things by hand and spend ours churning out dishes. If you use homemade yogurt, ghee etc the taste and aroma of food is totally different than if you use factory made products.

Crushing garlic with pestle is so different than using a chopper and then freezing garlic in big batches. But sadly we lack time and patience so our food lacks the health qualities of our part generation.