So, it's that time of the year where some are busy capturing the beautiful winter sky and others are busy whipping up their winter special recipes. And there are others who are doing both.
My newsfeed is full with pictures of the gorgeous colour changing sky and amazing lip smacking dishes. And my list of To try recipes keeps increasing.
Winter is also that time where you dont have to wreck your brains thinking of a side cause a bowl of soup makes a good side with almost all your dishes in a dawat.
Also, it makes for a perfect light dinner and a temporary remedy for an unruly throat.
It's your bowl of happiness on cold winter dark eve.
My newsfeed is full with pictures of the gorgeous colour changing sky and amazing lip smacking dishes. And my list of To try recipes keeps increasing.
Winter is also that time where you dont have to wreck your brains thinking of a side cause a bowl of soup makes a good side with almost all your dishes in a dawat.
Also, it makes for a perfect light dinner and a temporary remedy for an unruly throat.
It's your bowl of happiness on cold winter dark eve.
This is my favourite soup recipe and it always brings with it the fondest memories of home. This was also one of the few things,we sisters agreed upon and my mom loved making it for us.
Chicken corn soup
Ingredients
1. 250 gm chicken breast
2. 400gm corn tin
3. Half tsp ginger garlic paste
4. 3 to 4 whole pepper corns
5. 2 tbsp butter
6. 2 cloves garlic chopped
7. 2 green chillies slit into two lengthwise
8. 1 tsp pepper powder
9. 3 tbsp of corn flour
10. 1 egg
11. 3 tsp of vinegar
12. 2 sprigs of green onion finely chopped
2. 400gm corn tin
3. Half tsp ginger garlic paste
4. 3 to 4 whole pepper corns
5. 2 tbsp butter
6. 2 cloves garlic chopped
7. 2 green chillies slit into two lengthwise
8. 1 tsp pepper powder
9. 3 tbsp of corn flour
10. 1 egg
11. 3 tsp of vinegar
12. 2 sprigs of green onion finely chopped
Method
1. Add a table spoon of oil into the pan. Add ginger garlic paste and back pepper corns. Saute for a minute and then add the chicken breast with a tsp of salt.
2. Cover the pan and let the chicken cook for 12-15 minutes. Once cooled and cooked, shred the chicken finely.
Usually, the chicken releases water. Do not throw away any broth left in your pan. Add this to the soup as it heightens the taste.
2. Cover the pan and let the chicken cook for 12-15 minutes. Once cooled and cooked, shred the chicken finely.
Usually, the chicken releases water. Do not throw away any broth left in your pan. Add this to the soup as it heightens the taste.
3.Take a deep pot, add the butter and saute the chopped garlic and chillies.
As the garlic starts turning golden , add about a litre of water. Add the shredded chicken. And the corn tin ( 1/4 the tin add it as it is and the other 3/4 puree it in the mixer and add)
Let this cook for 15 minutes.
As the garlic starts turning golden , add about a litre of water. Add the shredded chicken. And the corn tin ( 1/4 the tin add it as it is and the other 3/4 puree it in the mixer and add)
Let this cook for 15 minutes.
4. Mix 3 tbsp of cornflour with 3 tbsp of water in a small bowl, into a fine paste. Add 1/4 cup more water and ensure that the cornflour is completely dissolved.
5. Add the corn flour mixture into the soup while stirring briskly. Do not skip stirring or the cornflour will coagulate and form lumps.
6. Add the whisked egg, gradually in a thin stream, and keep stirring to avoid lumps.
7. Lastly add the vinegar and black pepper power. And the salt (3 tsp approximately) as per your taste.
8. Garnish with spring onion and serve with soya sauce and hot sauce alongside
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