Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken corn soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Corn soup is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Chicken Corn soup is something that I’ve loved my entire life.
Choose from the world's largest selection of audiobooks. Read Customer Reviews & Find Best Sellers. This chicken and noodle soup will feed two young children. Chinese chicken and corn soup belong to the thick soup category, which is called 羹.
To get started with this recipe, we must prepare a few components. You can cook chicken corn soup using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken Corn soup:
- Prepare 1 cup chicken Julienne
- Make ready Half cup boiled corn
- Take 1 cup yakhni
- Take 1 teaspoon garlic paste
- Take 2 glass water
- Take Salt to taste
- Prepare 1 teaspoon black pepper powder
- Get 1 tablespoon soya sauce
- Take 1 tablespoon chili sauce
- Take 1 tablespoon oil
- Take 3 tablespoon corn flour mixed with water
- Prepare 3 tablespoon beaten egg ok
The mellow sweetness of corn and the healing touches of chicken stock are unbeatable. When served with few condiments like slims chip, papri or boiled eggs, the Chinese soup gets a desi kick. Store bought soups are loaded with salt and Chinese salt. In a medium stock pot combine stock, cream style corn and chicken.
Steps to make Chicken Corn soup:
- In pan take oil garlic paste and chicken and bhonify for 5min
- Now add water,chili suace and soya suace and salt and black pepper and let it boil
- Now add corn (grind then slightly) and let it boil half hr. After that adjust your spice
- Now add corn flour to thicken the soup
- Now add beaten egg slowly slowly. Soup is ready to serve
Store bought soups are loaded with salt and Chinese salt. In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. In a separate bowl mix the cornflour with water. Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
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