CHICKEN CORN SOUP

Chinese style soup

Ingredients

*500gChicken (with bones)

½ cup Sweet corn (boiled)

1 tbsp Butter

3 tbsp Cornflour

2 Eggs

3-4 crushed green chillies

4 cloves garlic (finely chopped)

2 tbsp onion (finely chopped)

Seasonings

1tsp Salt (adjust to taste)

½ tsp Black pepper powder

1 tsp Chinese salt/flavour enhancer/mono sodium glutamate

Garnishing

Chinese green chilli sauce

Available in supermarkets. This flavour of sauce compliments the soup really well and adds a spicy kick to the soup (if preferred)

Finely chopped Spring onions (optional)

Method

· Sauté chopped onion, garlic and green chillies until transparent (2-3mins). Do not brown it, will affect the colour of the soup.

· Add chicken and fry for another few minutes.

If I am making a chicken recipe for guests normally separate the less meaty pieces and keep them aside for soups and stocks. Hence using them in this soup here with some boneless chicken to add more meat.

· Add water ( approximately 1 litre, you can adjust this quantity of water)

· Season with salt and Chinese salt. Not pepper at this stage!

· Bring it to boil and cover cook for at least 25-30 mins. Until chicken is absolutely soft.

· Meanwhile grind the sweet corn coarsely in a blender (not completely blended)

· Take the chicken pieces out from the water. Pull out the bones and shred the meat.

· Add chicken and sweet corn back to the stock. Bring it to boil.

· Mix cornflour in ½ cup water and add to the soup. Stir in quickly to avoid lumps. This will thicken the soup.

· Season it with black pepper powder.

· Turn the flame low. Whisk the eggs and add to the soup. Again stir in gently. You will see threads of egg which means they are cooked. This takes literally a minute. Taste and adjust the seasoning.

· Hot flavourful Soup is ready to serve with green chilli sauce !