Sweet Corn Chicken Soup
Here is the recipe:
👉Sweet Corn 1 tin (I used fresh corn)
👉Chicken stock: (5 cups) or water
👉Chicken 1/4 kg, with bone, washed and drained
👉Spring onions 2 tbsps, finely chopped
👉Ginger 1/2 tsp, finely minced
👉Spring onion greens 4 tbsps, finely chopped
👉Cornflour (2 1/2 to 3 tbsps corn starch)
👉Light soy sauce 1/2 tsp (optional)
👉Egg 1, beaten lightly
👉Salt to taste
👉Olive oil 1 tsp
👉White pepper powder as required
👉Spring onion greens 3 tbsps (finely chopped) for garnish.
👉Heat oil in a heavy-bottomed vessel, add spring onion whites, ginger, and saute for a minute.
👉Add the shredded chicken and saute for a minute.
👉Add sweet corn and chicken stock or water and bring to a boil.
👉Reduce flame and cook on low flame for a minute.
👉Add salt to the simmering soup and cook further for 3-4 minutes.
👉Mix the cornflour in 4 tbsps of water and keep aside.
👉Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame.
👉Slowly add the beaten egg and continuously stir in one direction only.
👉Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off the heat.
👉Pour into soup bowls, garnish with spring onion /cilantro greens and serve.