Saturday, 26 January 2013

Chinese Chicken Corn Soup

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This is the easiest soup to prepare and is widely liked by a lot of people in Pakistan. During winter a lot of vendors set up chicken corn soup stalls in almost all market places around Pakistan. The first time I was introduced to chicken corn soup was in 1990’s when I was a school going girl. The taste of this soup is pretty much like the one you would get in any good Chinese restaurant around Pakistan

Chinese Chicken Corn Soup


½ kg chicken (with bones)
7 cups of water (250 ml cups)
½ to 1 can of sweet kernel corn (blend it with some water to make a paste)
4 tbsp corn flour
½ tsp ajinomoto
1 ½ tsp salt
2 egg whites (or you can use 1 whole egg, but I mostly use egg whites)


1) Add chicken, salt, chinese salt and water in a pan and let it boil till the chicken gets soft, once done, strain out the stock, you should be left with 5 cups of stock.

2) Take the chicken pieces out and shred them. Now put the stock back in the pan with shredded chicken and the corn paste, let it come to a boil, meanwhile mix corn flour with 1/3 cup of water, turn the flame down and add it on to the stock, keep stirring so no lumps are formed (if the soup is not thick enough you can add in more corn flour mixed with water).

3) Once the soup reaches your desired consistency, whisk the egg whites and add them to the stock in one single stream (while stirring it fast with the other hand). That’s it, soup is done, serve it hot with soya sauce, chili sauce and vingar (with green chilies)


The above measurements will yield about 6 servings of soup. 

To make Vinegar with green chilies: cut the green chilies in slices and add in the vinegar. (Make it a day before, I sometimes add 1 chopped green chili to half a cup of vinegar and put in microwave for 40 seconds on high) 

If you don’t have chili sauce at home, mix 1 tbsp of vinegar, 1 tsp of chili powder and a pinch of salt to 2 tbsp of ketchup.

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