Sweet Corn Chicken Soup (Indian Style)

Sweet Corn Chicken Soup (Indian style)

Indian-Chinese recipes are very different from the authentic Chinese food, which sometimes can be bland. With a little help of a Indian touch a simple recipe can be transformed to actually be more flavorful. This is my dads favorite soup and he hates Chinese food! Can you believe it? Someone hates Chinese food! He says Chinese food always smells(Read the Vinegar in the food). But anyhow this lucky soup passed the bar and is the only thing he has when we got out to a Chinese restaurant for a family dinner. So this ones for you papa! I finally mastered how to make your favorite soup! :)

Ingredients:

1 tin sweet corn-cream style

4 cups chicken stock

2 tbsp corn flour
1tsp Worcestershire sauce

Salt to taste
1 Maggi chicken cube
1 tsp sugar

1 egg, slightly beaten

1 cup boiled shredded chicken

Garnishes:

Soy sauce
Chilli- Vinegar mixture (green chillies finely sliced soaked in vinegar)

Method:

1. To make chicken stock: Boil the chicken in 5 cups of water, ginger garlic paste, bay leaf, green chillies, maggi cube and little salt. Boil for 10-15 minutes on medium flame or till the chicken is cooked through. Remove the chicken and then strain the stock for impurities to get a clear stock.


2. Bring the stock to a boil, add the chicken cube. Blend into the stock.
   
3. Once the Maggi cube has totally dissolved, empty the cream style corn can, and bring to a boil again.


4. Dissolve the corn flour in 1/2 cup hot water and mix into the soup. Let it simmer for about 10 minutes.Add the salt and the shredded chicken.


5. Increase the flame to medium and pour the egg in a thin stream using a strainer or frying karcha to get thin strands of egg, stirring gently all the time.

To serve, add the chilli –vinegar and soy sauces as per individual taste, mix in and serve hot.