Chicken Corn soup with Homemade Chicken Stock Recipe By Food Fusion
The most detailed recipe of flavor full Chicken Corn soup with Home Made Chicken Stock. This one is a keeper winter recipe. #HappyCookingToYou.
Written Recipe:
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Chicken corn soup
Recipe in English:
Ingredients:
-Chicken & vegetable stock 6 cups
-Chicken boiled & shredded 1 & ½ cup
-Cream of corn or sweet corn boiled 1 & ½ cup
-Salt 1 tsp or to taste
-Water 1 cup + corn flour 4-5 tbs
-Egg whites 2
-Salt to taste
-Black pepper powder to taste
-Soy sauce to taste
-Vinegar to taste
Directions:
-In a pot add chicken stock and bring it to boil.
-Add chicken and corn and cook for 8-10 mins.
-Add salt.
-Mix corn flour in water and add gradually. Cook until desired thickness.
-Beat 2 egg whites and add while stirring continuously.
-Chicken corn soup is ready.
-Serve with soy sauce, vinegar, salt & pepper, chili sauce as per taste.
Recipe in Urdu:
Ajza:
-Chicken & vegetable stock 6 cups
-Chicken boiled & shredded 1 & ½ cup
-Cream of corn or sweet corn boiled 1 & ½ cup
-Namak 1 tsp or to taste
-Water 1 cup + corn flour 4-5 tbs
-Ande ki safedi 2
-Namak to taste
-Kali mirch powder to taste
-soy sauce to taste
-Sirka to taste
Directions:
-Pot mein chicken stock dal ker boil ker lein.
-Ab is mein boiled, shredded chicken aur corns dal ker 8-10 mins kliya paka lein.
-Namak shamil karein.
-Pani mein corn flour dal ker mix ker lein aur gaarha hunay tak paka lein.
-Ande ki safedi dal ker musalsal chamcha chalatay rahein.
-Soy sauce,sirka,namak aur kali mirch,chili sauce hasb e ezaroorat dal ker serve karein.
____________________________
Chicken Stock Recipe in English:
Ingredients:
• Chicken Bones (Neck & Back Preferred) 500 gms
• Onion (Pyaz) 1
• Gajar (Carrot) 1
• Lehsan (Garlic) ½ Bulb
• Coriander / Parsley Or Any Herbs Of Your Choice Handful
• Kali Mirch (Black Pepper) crushed 8-10
• Pani (Water) 2.5 Liter
• Namak (Salt) To Taste
Directions:
• Wash chicken bones and vegetables thoroughly.
• In a large pot, add all ingredients and water.
• Bring it to boil and skim off any foam that appears.
• Let it Simmer For 2-4 Hours On Low Flame
• Strain Stock Through A Fine Sieve
• Save Chicken (If Any) For Later Use and discard the Solids.
• Soup stock is ready.
• Allow to cool for about half an hour, then refrigerate. Use within 4 days if refrigerated.
• Divide in small portions of 2- 4 cups and freeze them for 1-2 months.
Recipe in Urdu:
Ajza:
• Chicken Bones (Neck & Back Preferred) 500 gms
• Onion (Pyaz) 1
• Gajar (Carrot) 1
• Lehsan (Garlic) ½ Bulb
• Coriander / Parsley Or Any Herbs Of Your Choice Handful
• Kali Mirch (Black Pepper) crushed 8-10
• Pani (Water) 2.5 Liter
• Namak (Salt) To Taste
Directions:
1. Chicken aur sabzio ko ache tarhan dho lein
2. Pot mein tamam ajza aur pani shamil ker lein
3. Ubal anay tak paka lein aur jhag ko chamchay ki madad sa hatay jayein
4. Halki annch per 2-4 ghnaty kliya paka lein
5. Yakhni ko chaan lein
6. Chicken ko nikal lein aur baqi ajza ko phek dein
7. Yakhni tayyar hai,is ko thanda ker lein aur refrigerate ker lein.
Tips:
Use organic chicken and get extra bones of neck and back for the stock as they are rich in nutrients and flavor.
The amount and kinds of vegetables given above are just a guideline. Use what you have and your stock will still be great.
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Chicken & Corn Egg Drop Soup Better Than Chinese Takeout
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Ingredients :
sweet corn : 1 or 1 can of cream of corn
egg :1
corn flour (corn starch) : 3 tea spoons
pepper powder : 1/2 tea spoon
for chicken stock :
chicken with bones : 400 grams
medium diced carrots : 1
medium diced onion : 1
pepper corns : 1/2 tea spoon
water : 1 and 1/2 to 2 liters
salt to taste
Chicken & Sweetcorn Soup - Chinese Style Cooking Recipe
Chicken & Sweetcorn Soup - Chinese Style Cooking Recipe
Welcome to Xiao's Chinese Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
280g Chicken Breasts
150g Cucumber
1 Spring Onion
3 Cloves Garlic
5g Ginger
1 Tsp Sesame Oil
1 Tsp Cooking Wine
2 Tbsp Cornflour
1 Egg White
Salt To Taste
Method:
1. Finely chop the ginger, garlic and spring onion
2. Cut the cucumber into halves length-ways, then chop into thin slices
3. Slice the chicken into very thin slices, then place in a large bowl
4. Add 1½ Tbsp of cornflour, the cooking wine and egg white, mix well then leave to marinate for 10 minutes
5. Place the remaining cornflour and 40ml of water in a small bowl, mix well
6. Heat 1 litre of oil in the wok over medium heat
7. Add the chicken in the wok, stir and deep fry for 2 minutes, remove from wok and discard the oil
8. Heat 1 Tbsp of oil in the wok over high heat
9. Add the garlic, ginger and spring onion in the wok, fry for about 10 seconds
10. Add the cucumber and stir-fry for few seconds
11. Add the chicken, a pinch of salt and sesame oil, stir fry for a minute
12. Stir the cornflour mixture, pour into the wok and stir
13. Transfer into a dish and serve
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Chinese Corn Soup
This Chinese corn soup is just like what you get at restaurants! On the table in 15 minutes. Optional chicken & other veggies to fill it out! Print recipe: