Description
Chinese Chicken sweet corn soup is a typical one from south west China and very popular in India at all restaurants.The soup has a sweet-salty flavor where shredded chicken is simmered in. If you want you can add finely chopped carrots and beans to this sweetcorn soup to make it more tasteful.
Ingredients
Scale
- 1 small chicken
- 1 tin sweet corn
- 1 large onion chopped fine
- 1 tbsp heaped cornflour
- 1 tbsp heaped butter
- 1 egg slightly beaten
- 1/4 tsp MSG ajinomoto
- Salt and Pepper to taste
Instructions
- Boil the chicken and onion in a pressure cooker in 2 litres of water till the chicken is tender. Strain out stock and keep aside.
- Shred the chicken and remove the bones
- Add sweet corn to the chicken stock and cook on low heat for 10 minutes
- Mix cornflour in a little water and add to the soup stirring briskly
- Add seasoning and butter. Add beaten eggs and stir gently.
- Add half of the shredded chicken
- Serve in deep bowls, topped with the remaining chicken.
- Season with soya sauce and finely minced green chillies soaked in vinegar
