Chicken Corn Soup

Name: Chicken Corn Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 0.5 kg Chicken with bones; 2 tsp Freshly ground black pepper (Level teaspoons; adjust according to taste.); Salt (As per taste.); Water (Use enough to completely fill the cooking pot; add more later if required.); 1 cup Sweetcorn; 4 tbsp Cornflour (Dissolve in water before adding. Add more if you prefer a thicker soup.); Spring onion (Finely chopped; add at the end and do not cook, so it retains its green colour.); 3 Egg whites (Separate from the yolks; do not add the yolks. Add the whites directly without beating them.); Soy sauce (To serve, according to taste.); Chilli sauce (To serve, according to taste.); Green chillies in vinegar (Finely chopped; to serve according to taste.)

Shared by Ramsha Zahid on SeeMeCook

A warming chicken and sweetcorn soup made from homemade chicken stock, shredded chicken, corn, cornflour, and egg whites. Serve it with soy sauce, chilli sauce, and green chillies in vinegar for extra savoury heat.

4 servings105 minEast Asian

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Ingredients

0.5 kg Chicken with bones
2 tsp Freshly ground black pepper (Level teaspoons; adjust according to taste.)
Salt (As per taste.)
Water (Use enough to completely fill the cooking pot; add more later if required.)
1 cup Sweetcorn
4 tbsp Cornflour (Dissolve in water before adding. Add more if you prefer a thicker soup.)
Spring onion (Finely chopped; add at the end and do not cook, so it retains its green colour.)
3 Egg whites (Separate from the yolks; do not add the yolks. Add the whites directly without beating them.)
Soy sauce (To serve, according to taste.)
Chilli sauce (To serve, according to taste.)
Green chillies in vinegar (Finely chopped; to serve according to taste.)

Steps

1
Place the chicken in a large pot and completely fill the pot with water. Add salt and the freshly ground black pepper according to taste.
2
Bring the liquid to a boil, then cook the chicken for 1 hour, maintaining a gentle simmer until a flavorful stock has formed and the chicken is cooked through.
3
Remove the chicken from the stock. Separate and discard the bones, then shred the cooked chicken into bite-sized pieces.
4
Return the shredded chicken to the stock.
5
Add the sweetcorn to the stock and chicken. Cook for another 30 minutes, adding more water if required to maintain the desired amount of soup.
6
In a separate bowl, dissolve the cornflour in water to make a smooth slurry with no dry lumps.
7
Add the cornflour slurry slowly to the simmering soup while stirring continuously with a wooden spatula. Continue stirring until the soup reaches the desired thickness.
8
Separate the egg whites from the yolks. Add the egg whites directly to the soup without beating them, and keep stirring with the wooden spatula so the whites disperse through the soup.
9
Add the finely chopped spring onion at the very end, then turn off the heat immediately. Do not cook the spring onion, or it will lose its green colour.
10
Ladle the soup into bowls and serve with soy sauce, chilli sauce, and finely chopped green chillies in vinegar. Add the accompaniments according to taste.

Notes

The source specifically recommends adding the spring onion only after turning off the heat. The author notes that extra cornflour may be added for a thicker soup and that lots of chilli sauce, green chillies in vinegar, and soy sauce may be added in the bowl.