SWEET CORN CHICKEN SOUP | CHICKEN SOUP RECIPE | HEALTHY CHICKEN SOUP
Sweet Corn Chicken Soup | Chicken Soup | Chicken Sweet Corn Soup | Chicken Soup Recipe | Healthy Chicken Soup | Homemade Chicken Soup
Ingredients for Sweet Corn Chicken Soup:
Makes 4 bowls of soup (250 ml each)
For Chicken Stock:
- Chicken pieces, mix of boneless & bone-in pieces - 350 gms
- Water- 1 litre
- Small onion, quartered- 1
- Crushed garlic- 4
- Bay leaf- 2
- Peppercorns- 10
- Salt- 1/2 tsp
- Shredded boiled chicken- 1.5 cups
- Corn kernels- 1 cup
- Sweet corn paste- 5 tbsp
- Egg whites- 2
- Spring onion greens- 2 tbsp
- Salt- 3/4 tsp
- Pepper powder- 1/2 tsp
- Cornflour slurry- 3 tbsp cornflour in 3 tbsp water
Preparation:
- Take a pan and add all the items for the chicken stock. Mix and bring it to boil. Lower the heat and cover & cook on low heat for 30 mins.
- Strain the chicken stock, remove the chicken pieces and shred the chicken into small pieces.
- Take a pan and boil the fresh sweet corn for 15 mins. Remove, allow it to cool and remove the corn kernels.
- Take half of it in a blender and blend it into a paste by adding 1/2 cup water.
- Take out whites of 2 eggs and set aside.
- Chop the spring onion greens.
Process:
- Add the strained chicken stock into a saucepan and bring it to a boil.
- Lower the heat and add the sweet corn paste, shredded boiled chicken and the corn kernels. Mix it well and add the salt & white pepper powder.
- Cover & cook on low heat for 6-7 mins till the sweet corn paste is cooked.
- Add the corn slurry, mix it in and cook on low heat for 2 mins.
- Add the spring onion greens and give a mix.
- Lastly add the egg whites slowly stirring constantly to scramble the egg whites. Stir in for a minute to form thin strings.
- Cook on low heat for 2 more mins. Serve hot.
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Chicken Corn Soup Recipe | Knorr Chinese Soup |How To Cook Knorr Chicken Corn Soup at home | Review
Chicken Corn Soup Recipe Knorr Chinese Soup | How To Cook Knorr Chicken Corn Soup Yay Or Nay? Review This video is also related to the following: 1. knorr chicken corn soup recipe 2. chinese soup 3. knorr chicken corn soup 4. knorr chicken corn soup ingredients 5. knorr chicken corn soup halal 6. knorr chicken sweetcorn soup 7. knorr sweet corn chicken soup recipe in hindi 8. how to cook knorr chicken corn soup 9. chicken corn soup recipe 10. chicken corn soup 11. chicken corn soup food fusion 12. chicken corn soup recipe pakistani 13. chicken corn soup ki recipe 14. knorr soup recipes 15. knorr chicken soup 16. knorr chicken soup recipes 17. knorr chicken 18. soup #knorr #chickencornsoup #chickensoup #soup #blogger #foodreview #food #foodrecipes #trending #trendingvideos #foodie
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Ziangs: How to make Chinese Takeaway Chicken and sweetcorn soup
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This has been requested by a few of you guys and because its quick and easy we thought we'd get it done now rather than later :)
This really is easy, not difficult at all, if you can boil water you can cook this!
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Wok, good all round non-stick:
Pre-Seasoned Cast Iron wok:
High end wok we use at home:
Kind of wok that a takeaway would use flat base:
Kind of wok that a takeaway would use round base (this is what most takeaways use):
Best kind of cooking utensil for use with non-stick woks:
Best kind of cooking utensils for use with an iron woks (used in takeaways):
Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
Meat clever we love (personal use):
Heavy duty wood chopping board:
Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
Non-stick sauce pot for making pastes:
Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
Foil takeaway containers so you can pot them up like a real takeaway:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Laser Thermometer:
The key to perfect Chicken & Sweetcorn Soup that's in 20 Minutes
Chinese-style chicken and sweetcorn soup is easier to make than you might think.
Little chunks of chicken are cooked with sweetcorn and stock, plus a couple of little flavour enhancers - like white pepper and sesame oil. It's all finished off with that classic fluffy egg, feathered into the broth. Utterly scrumptious and ready in 20 minutes!
Free printable recipe is available on our site:
Ingredients:
1 tbsp sesame oil
2 cloves garlic peeled and minced
1 litre (4 cups + 3 tbsp) good quality chicken stock
1 small chicken breast approx. 150g (5.3oz), chopped into small chunks (approx.1cm cubed)
198 g (7oz) tin sweetcorn, drained
1/8 tsp white pepper
2 tablespoons cornflour mixed with 6 tbsp cold water
2 medium eggs whisked
¼ tsp salt
To Serve:
2 spring onions scallions chopped
Instructions:
1. Heat the oil in a large saucepan over a low-medium heat.
2. Add the garlic and cook gently, whilst stirring, for 1 minute.
3. Add the chicken stock and diced chicken and bring to the boil then simmer for 5 minutes.
4. Give the sweetcorn a bit of a mush with the end of a rolling pin, so that it’s a bit mushed up, but around half the sweetcorn kernels are still whole.
5. Add the sweetcorn to the pan along with the white pepper and mix together, then bring back to the boil and simmer for a further 5 minutes.
6. Slow stir in the cornflour slurry to thicken the soup slightly.
7. Whilst slowly stirring, add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.
8. Have a taste of the soup and add in the salt if needed (it depends on the saltiness of your stock). Divide between bowls and top with chopped spring onions before serving.
Notes:
Make ahead
This soup can be made ahead. Simply make the soup, then cool, cover and refrigerate for up to three days.
Reheat in a pan, or microwave, stirring often, until piping hot throughout.
Scaling the recipe up or down.
You can double or halve the recipe, sticking to the same ingredient ratios.
If doubling, it will take a few minutes longer cooking time. Halving the recipe will still be the same cooking time.
Can I use cooked chicken?
Yes, you can use cooked, leftover shredded chicken. Simply add the chicken in with the sweetcorn (no need to simmer the stock for 5 minutes in the previous step).
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Chicken Corn Soup Recipe | Corn Soup Recipe | Sweet Corn Soup | Soup Recipe #Shorts
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Restaurant Style Chicken Corn Soup | Corn Soup | Soup recipe | Winter special
Restaurant Style Chicken Corn Soup | Corn Soup | Soup recipe | Winter special
* STEP # 01
Make stock/broth
Boil 4 cups of water
Add 1 cup Chicken (with/without bones)
1 tsp ginger garlic paste
boil for 10-15 minutes
remove scum
strain and save the chicken and stock separately
* STEP # 02
shred the chicken. Use fork or electric beater
*STEP # 03
roughly chop 2 to 3 tablespoons of sweet corn
beat one egg
dissolved 2 tablespoons of corn flour in ¼ cup water
STEP # 04
Assemble your table, bowls, sauces to serve etc.
STEP #05
In the same wok, add the broth
turn on the flame
add
¼ tsp sugar
¼ tsp salt
¼ tsp black pepper
¼ tsp white pepper
Add chopped corn
boiled chicken
cook for 2 minutes on high flame
Add the cornflour slurry
adjust the consistency
Add the beaten egg.
Donot mix quickly.
wait for 10 seconds and then fold slowly