Difficulty: Easy, Cook Time: 1 hour, Core Ingredient: Chicken, Servings:Â 4, Calories: 143 per serving
Description: Easy to make and delicious to eat. This chicken corn soup as a starter is the healthy life style.
1 Tin Sweet Corn
1 Kg Chicken (Neck, Wings With Skin, 2 Chicken Breast Pieces With Bone, 2 Legs)
Some Salt (To Taste)
Â˝ Tsp. Crushed Black Pepper
Â˝ Tsp. White Pepper
3 Tbsp. Soy Sauce
2 Tsp. Vinegar
Â˝ Cup Corn Flour Mixed With Â˝ Cup Water
3 Beaten Eggs
1 Green Chili, Chopped
1.5 Liter Water
Fill a cooking pot with water and put chicken pieces in it. Boil with lid on, on low to medium heat for 40- 45 minutes. The reason why we chose necks, legs and wings is to have extra flavor from the skin, the meat and the bones and we are using breast to have the meat.Â With a frying spoon take out the chicken pieces and allow then to cool as you have to shred them with your hands afterwards.
Meanwhile strain the tinned corn and grind it in mortar and pestle. No paste only coarse grind.
Add ground corn to the broth along with salt, pepper and sauces. Bring it to a boil. Meanwhile you can shred the chicken.Â Shred it with your hands and add it to the broth. Let it cook for 5 minutes on medium heat.Â Now mix corn flour with water and with constant stirring add it to the soup and keep stirring to avoid gooey lumps.Â Increase the heat to medium â€“ high. After 5 minutes start adding eggs with constant stirring. Cook on high heat for another 5 minutes and keep on stirring.
Your soup is ready. Serve hot before dinner and enjoy!
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