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Tuesday, March 5, 2013

Sweet Corn Chicken Soup



There is nothing great or any twist that I have added to this recipe. This soup is supposed to be my favourite and I like it just this way. You can call it as one of my comfort food. Too easy to prepare with fewer ingredients.

Serves: 4
Preparation Time: 20 minutes
Total Time: 45 minutes       


For chicken stock

  • 2 or 3 pieces of chicken with bones
  • 4 cups of water
  • 1 roughly chopped onion
  • 1 tablespoon black pepper
  • Salt

For soup

  • 3 cloves of garlic finely chopped
  • 1/2 cup or more of sweet corn kernels (can also use creamy style)
  • 1 teaspoon black pepper powder
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil (optional)
  • 2 tablespoon chopped spring onion
  • 1 tablespoon egg white
  • 3 teaspoon cornflour mixed with 1/2 cup water.


  1. Chicken Stock: Boil 4 cups of water and add chicken pieces, onion, salt and black pepper powder. This will take about 20 min on low flame. Remove the chicken pieces and discard the bones and shred the meat into small bits. Reserve the chicken stock for soup.
  2. Heat oil in a saucepan and fry garlic till soft.
  3. Add sweet corn, black pepper powder, soy sauce and chicken stock along with chicken pieces and bring to a boil.
  4. Reduce the flame and cook for 2 min. Now add the cornflour mixture according to your desired thickness and cook for 1 more min.
  5. Add egg white in a thin stream and keep stirring while adding.
  6. Finally, add chopped spring onion along with drizzles of sesame oil and serve hot.

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