Chicken Corn Soup Recipe From Scratch
Author: 
Recipe type: Appetiser
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Everyday quick, simple and easy Chicken Corn Soup recipe from Scratch.
Ingredients
  • Chicken pieces-- -------------------- 250 g boiled and shredded
  • Creamed sweet corn---------------- 1 tin or as much as you like
  • Salt------------------------------------- to taste
  • White pepper------------------------- to taste
  • Black pepper------------------------- pinch
  • Chicken stock (yakhni)------------- 10 cups
  • Lemon Juice-------------------------- 4 tbsp or according to taste
  • egg------------------------------------- 1
  • Soya sauce--------------------------- 3 tbsp optional
  • Chili sauce---------------------------- 2 tbsp optional
  • Corn flour solution------------------- as needed to thicken the soup
Instructions
  1. Pour chicken stock, creamed sweet corn, boiled and shredded chicken bits, salt, black pepper and white pepper into a pot and bring it to a boil.
  2. Once it boils, add soya sauce and chili sauce, if you like. I don't like adding them to this soup. I add them in Hot and Sour Soup, not chicken corn soup.
  3. So anyways, once it's done, thicken it with cornflour plus water solution. Start with ½ cup of water and 2 tbsp of corn flour. Add the cornflour solution in one single stream flow from one hand while stir the soup from the other hand, so you don't get any lumps in the soup.
  4. If the soup is not thick enough, make more corn flour solution and pour in one single stream while stirring the soup from the other. The flame at this level should be low.
  5. Squeeze in some lemon juice, stir!
  6. Once the soup gets the desired consistency, whisk an egg into a bowl and add it to the soup (just like the cornflour solution) in one single stream form, while stirring the soup from the other.
  7. Serve Hot.
Notes
If you don't find creamed sweet corn, just take a regular sweet corn tin and blend it to fine bits. Don't make it all liquidy. It should be chunky yet liquidy. If I am in a hurry and I don't have chicken stock at hand, instead of using Knorr Yakhni or Chicken Stock, what I do is take a big pot, pour 10 glasses of water in it, throw in roughly chopped carrots, spring onions and ginger, salt, black pepper and white pepper along with chicken pieces. Cook on medium to ow flame for 30 minutes. Once the soup is reduced to 8 cups, I take out the chicken with bone pieces and discard the bones, shred the chicken to fine bits and set aside. Strain the whole solution, discard the veggies. Then pour the stock into a pot. Throw in chicken bits, throw in creamed sweet corn, cook for 10 minutes. Then thicken it with corn flour and add lastly add the egg. Soup ready in less than an hour :D
Recipe by The Chef in Me at https://thechefinme.pk/chicken-corn-soup-recipe-from-scratch/