sanaa's recipe note book
sanaa's recipe note book

Sweet Corn Chicken Soup
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Sweet Corn Chicken Soup - sanaa's recipe
  1. 1 Cup = 200ml
For chicken and chicken stock
  1. Chicken – 100 gram
  2. Onion – ½, chopped
  3. Carrot (small) – 1, chopped
  4. Beans – 4 – 5, chopped
  5. Pepper powder – 1 tsp
  6. Turmeric powder – a pinch
  7. Coriander powder – a pinch
  8. Garlic – 2 cloves (crushed)
  9. Ginger – a very small piece (crushed)
  10. Water – 1 liter
  11. Salt – to taste
  1. Combine all the above ingredients in a pressure cooker and pressure cook for about 3 whistles.
  2. Remove the chicken pieces from the chicken stock, discard the bones and shred the chicken pieces.
Other ingredients
  1. Sweet corn – ½ cup (tinned one or frozen)
  2. Corn flour – 2 tbsp (combine it with ¼ cup of water)
  3. Egg white – of 1 egg (beat it with a fork for a minute)
  4. Spring onion – 2 tbsp
  5. Sugar – a pinch
  1. Grind the sweet corn to a coarse paste (if using frozen sweet corn, microwave it for about a minute and then grind it).
  2. Add the shredded chicken and ground sweet corn to the chicken stock, combine well and bring to boil.
  3. Add the corn flour mixture to this stirring continuously and cook till thick. To this, add the egg white little by little stirring continuously (use a tea strainer for pouring the egg whites to get it like thread).
  4. Add spring onion and a pinch of sugar (add little more salt only if required), cook for another 3 – 4 minutes and remove from flame. Serve hot.

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