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| Chinese New Year is a time when all the favourite recipes are made to delight the palate of friends and family. I have just got back from Bangalore where I feasted on Chicken Corn Soup a hot favourite with Indian gourmets. It happens to be one of my favourites too and I love making it. Gallop toward success with this creamy, satisfying comfort food, and welcome to The Year Of The Horse. |
The Recipe:
1 cup corn kernels; 3 cups hot water; 2 chicken soup cubes; 1/2 cup shredded, boiled chicken; 1 spring onion, chopped for garnish; 1 tbsp cornflour; 1 egg, lightly beaten; salt and pepper to taste.
Soy Sauce- optional.
Dissolve the soup cubes in the hot water. Add the corn kernels, shredded chicken, and salt and pepper to taste. Cover and bring to boil. Reduce heat and simmer for 5 minutes or more until reduced to 2 cups. Mix the cornflour in 1/4 cup water and add to the simmering soup, stirring all the while to avoid lumps. As soon as it begins to boil, remove from the flame. Pour in the beaten egg quickly in a steady stream and keep stirring until the egg is thread like. Garnish with spring onions and serve hot as an appetizer. Gong Xi Fa Chai and may you enjoy this Indian Chinese specialty.
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