Chicken Corn Soup Recipe by Zarnak Sidhwa
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
This Chicken Corn Soup Recipe by Zarnak Sidhwa is a Chinese restaurant classic. Make this recipe at home in under 30 minutes and with only a few ingredients! Serve it with soy sauce, vinegar and red chili paste – the staple at every Pakistani Chinese restaurant.
Course:
Appetizer, Soup
Cuisine:
Asian, Chinese
Keyword:
Chicken, Chicken Soup, corn soup, soup, winter special
Servings: 6
Ingredients
- 1 Chicken breast chopped
- 1 tbsp Water
- 1 tsp Cornflour
- 1 tsp Oyster sauce
- 1½ cups Corn
- Chicken stock
- ½ tsp Turmeric powder
- ½ tsp Sesame oil
- ½ tsp Salt
- 1 pinch White pepper
- 1/4 cup Corn flour
- 2 Eggs
- 1 Green onion chopped
- few coriander leaves chopped
- Ground black pepper to taste
Cooking Method
-
Marinate the chicken with water, corn flour and oyster sauce.
-
Blend ½ cup of the corn and set aside.
-
Add the chicken stock, minced and whole corn and turmeric powder to a pot.
-
Bring to a boil.
-
Add the sesame oil and season with salt and white pepper.
-
Add the chicken to the soup and cook for 30 minutes or until chicken is tender.
-
Mix the corn flour and chicken stock slurry until incorporated and slowly whisk in.
-
Slowly pour the beaten eggs into the soup.
-
Do not stir immediately or the large ribbons of egg wont form.
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Stir in half of the spring onions.
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Drizzle a bit of sesame oil over the top.
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Sprinkle some chopped coriander and ground black pepper.
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Top with remaining spring onions and take it out in serving bowl.
-
Delicious Chicken Corn Soup is ready to serve.
Serving Suggestions
Serve hot.
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