This is my 101st post since I started writing the blog and I am happy that I am doing this with something which is close to my heart.It is evident from some of my posts that I love eating chinese food,but it is also true that not a single instance of visit to Chinese restaurant back home would begin without having a bowl of Sweet Corn Chicken Soup.There have been days when we would go to a restaurant just to drink the soup,nothing else or order a take home with many other stuff because the manager would not give us just the soup for a home delivery That is the height of our obsession for the Indo-chinese Sweet Corn Chicken Soup.Yes,its like a comfort food to all of us at my home.”Chicken soup for the Homesick Soul” 😉
My mom used to make this at home using the cream of corn until Knor came out with their ready to make Soup powder.Nonetheless,there is no replacement for sitting in the ambiance of a Chinese restaurant on a rainy night and drinking a Hot Bowl of Sweet corn Chicken soup.
Today,when I checked in my refrigerator I found 3 Corn cobs which have been doubtfully lying at the bottom without rotting,there were also a few pieces of Chicken lying in the refrigerator,so I decided to put together Sweet Corn chicken soup.Since I did not have Cream of corn at home,I was thinking how I can duplicate it with the corn I have at home and started cooking the corn kernels I had removed.Cooking took a lot of time,when I ran out of patience I just pressure cooked it and whipped it up in the blender.Viola ! there was cream of corn :).
My measurements are for 2 big bowls of nice thick Sweet Corn chicken soup ,which you can rearrange in terms of water measurement to get a greater number but a less thicker soup.
What you need:
- 4-5 pieces of chicken preferably with Bone(this gives a richer taste to stock)
- 1/4 onion chopped
- 1 1/2 Corn cob-Kernels(or cream style canned corn)
- Salt to taste
- Cook chicken and onion,with salt and 2 cups of water on medium heatm till the chicken is completely cooked(add water appropriately so there is enough stock).
- Remove the Onion and chicken -and keep the stock.
- Chop the Chicken into bits and pieces .Discard the onions.
- Pressure cook corn for 10mts or upto 5 whistles with 3-4 ups of water.
- Set aside 1/4 the kernels to be added separately to soup.
- Remove the rest of the corn kernels along with water into the blender and whip it completely.
- Strain it(I dint do this since I dint have one,but I would strongly suggest this to avoid the grainy consistency of the soup).
- Add the cream of corn to chicken stock and bring to a boil
- Adjust the salt and add the chicken pieces and cooked corn kernels.Bring to a boil.
- At this stage it will be little thicker than water,if it is still like water you can add about 1tsp all purpose flour mixed with water.
- In a bowl,whisk an egg with fork.
- When the soup is boiling,take it off the flame(this is very important:DO NOT KEEP IT ON THE STOVE) and start pouring the egg slowly whilst moving the ladle slowly and consistently.
- The heat of the soup should be enough to make the egg cook into thin strands (PS:do not move the ladle fast ,if you do the egg strands will break and dont move it too slow cos eggs will form lumps).
- Serve hot with Vinegar-Soy-chopped Green chilly sauce(1 tbsp dark soy,3 tbsp Vinegar and chopped Green chilies mix-this is to be added on top of the soup while serving and adjusted for taste)