Ingredients:
Chicken broth – 5 cups
Fresh corn kernels – 1½ cup
Chicken broth – 5 cups
Fresh corn kernels – 1½ cup
Onion - 1/4 sliced
Boneless chicken – 1 cup chopped into small pieces
Salt – 1tsp
Sugar – 1tsp
Ground black pepper – ¼ tsp
Corn flour – 3-4 tbsp
Egg – 2 (only white)
Green onions - 2-3 thinly sliced
Cooking procedure:
Take corn kernels, onion and add one cup of water to it. Pressure cook till soft. Keep 2 tbsp of cooked corn aside and grind the remaining corn to paste. Sieve the paste and keep aside. Mix the corn flour in half cup of water and keep aside.
Take some oil in a big pot. Add in the chicken and fry till brown. Add the chicken broth and corn paste and bring it to a boil. Add salt, sugar, black pepper and cooked corn. Continue boiling till the chicken gets fully cooked. Remove the pot from heat and add the corn flour paste. Make sure to stir the paste before adding to the soup because corn flour tends to settle down. Put the pot back on heat. Continuously stir the soup after adding the corn flour. The soup will start to thicken as the corn flour gets cooked.
In a small bowl whisk the egg white and drizzle slowly in thin stream into the boiling soup in circular motion. Egg should cook immediately forming threads. Pour the soup in serving bowl and top it with sliced green onion.
Boneless chicken – 1 cup chopped into small pieces
Salt – 1tsp
Sugar – 1tsp
Ground black pepper – ¼ tsp
Corn flour – 3-4 tbsp
Egg – 2 (only white)
Green onions - 2-3 thinly sliced
Cooking procedure:
Take corn kernels, onion and add one cup of water to it. Pressure cook till soft. Keep 2 tbsp of cooked corn aside and grind the remaining corn to paste. Sieve the paste and keep aside. Mix the corn flour in half cup of water and keep aside.
Take some oil in a big pot. Add in the chicken and fry till brown. Add the chicken broth and corn paste and bring it to a boil. Add salt, sugar, black pepper and cooked corn. Continue boiling till the chicken gets fully cooked. Remove the pot from heat and add the corn flour paste. Make sure to stir the paste before adding to the soup because corn flour tends to settle down. Put the pot back on heat. Continuously stir the soup after adding the corn flour. The soup will start to thicken as the corn flour gets cooked.
In a small bowl whisk the egg white and drizzle slowly in thin stream into the boiling soup in circular motion. Egg should cook immediately forming threads. Pour the soup in serving bowl and top it with sliced green onion.
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