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Chicken Corn Soup Recipe by Zarnak Sidhwa
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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
Chef: Zarnak Sidhwa
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
  1. Marinate the chicken with water, corn flour and oyster sauce.
  2. Blend ½ cup of the corn and set aside.
  3. Add the chicken stock, minced and whole corn and turmeric powder to a pot.
  4. Bring to a boil.
  5. Add the sesame oil and season with salt and white pepper.
  6. Add the chicken to the soup and cook for 30 minutes or until chicken is tender.
  7. Mix the corn flour and chicken stock slurry until incorporated and slowly whisk in.
  8. Slowly pour the beaten eggs into the soup.
  9. Do not stir immediately or the large ribbons of egg wont form.
  10. Stir in half of the spring onions.
  11. Drizzle a bit of sesame oil over the top.
  12. Sprinkle some chopped coriander and ground black pepper.
  13. Top with remaining spring onions and take it out in serving bowl.
  14. Delicious Chicken Corn Soup is ready to serve.
Serving Suggestions

Serve hot.