Name: Sweet Corn Chicken Soup
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Chicken, bone-in or boneless; 4 cup Water, for making stock; ½ cup Sweet Corn Kernels, half blended into paste, half whole; 1 Egg, lightly beaten; 1 tsp Garlic, minced; 1 tbsp Spring Onion Whites, chopped; ½ tsp Ground White Pepper; ¾ tsp Salt, to taste; ½ tsp Sugar; 1½ tbsp Corn Flour, mixed with water for slurry; 1 tsp Cooking Oil; 1 tbsp Spring Onion Greens, for garnish

40 mintotal

25 min hands-on15 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: None

Add to your week

Method

In a pot, boil the chicken in the measured water with a pinch of salt for 15 minutes. Remove the chicken, shred it finely, and save the remaining cooking water as your homemade chicken stock.
15 min
Heat the oil in a pot. Add the minced garlic and spring onion whites, sautéing for 30 seconds without browning.
30 sec
Add the corn paste, whole corn kernels, and shredded chicken to the pot. Stir for a minute.
Pour in the homemade chicken stock. Add the salt, sugar, and white pepper powder. Bring to a gentle boil.
Stir the cornflour slurry and pour it into the soup while continuously stirring. Let it simmer for 2-3 minutes until it thickens.
2–3 min
Lower the heat. Slowly pour the beaten egg white in a thin stream while stirring the soup gently in one direction to create beautiful egg ribbons.
Turn off the heat. Garnish with the chopped spring onion greens and serve hot.

How to tell it's done

Thick, creamy, and mildly sweet broth speckled with tender chicken shreds and delicate egg white ribbons.

Getting it right

Tip

Stirring the soup gently in one consistent direction while pouring the egg white is the secret to getting perfect, silken egg drop ribbons.

What to serve it with

Serve piping hot with a dash of soy sauce and vinegar on the side.

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Ingredients