Chicken Corn Soup

Cuisine: Indo-Chinese | Cooking time: 15 mins | Serving: 4 people

Ingredients

  • Fresh Corn – 2 cups
  • Chicken; boneless cubed – 6-7 pcs
  • Chicken Stock – 1 Cube (Maggi or Knorr)
  • Corn Flour – 3 tbsp
  • Salt – according to taste
  • Egg; beaten – 1
  • Ajinomoto – a pinch
  • Soya Sauce – 1 tbsp
  • Vinegar – 2 tbsp
  • Ginger Garlic paste – 1 tsp
  • Crushed black pepper – 1/2 tsp

Directions

  1. Cook the chicken with about 1-2 glass of water, ginger garlic paste, little salt, black pepper powder for about 20 – 30 minutes. Check if cooked through.
  2. Shred the chicken with your hands and keep aside.
  3. Take half of the fresh corn and grind to a coarse paste and keep aside.
  4. Boil another 4 glasses of water and add to it, the corn seeds, the ground paste, vinegar and the chicken.
  5. Mix the corn flour with some water to make it into a smooth paste and add it to the chicken and corn. Stir until mixed properly.
  6. Add the remaining ingredients – chicken stock, ajinomoto, soya sauce and salt (if required).
  7. Let it boil for about 15 mins.
  8. Then pour in the slightly beaten egg stirring occasionally. Sprinkle some black pepper powder.
  9. Take off the flame into the serving bowl and sprinkle chopped coriander leaves and spring onions.
  10. Serve hot.

18. September 2011 by Sadaf Ansari
Categories: Non-Vegetarian | Tags: , , , | Leave a comment

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