When it comes to chicken corn soup recipe pakistani, there are countless options to choose from. But if you’re looking for something specific, like a Chinese chicken corn soup recipe, then you’ve come to the right place. This blog post will provide you with a detailed recipe for this soup, as well as some information on its origins. So whether you’re looking to try something new or you’re just curious about this particular dish, read on for everything you need to know.
The Pakistani version of the Chinese soup. A Chinese restaurant classic chicken soup. Make this meal in under 30 minutes and with only a few items at home! Serve it with soya sauce, vinegar, and red chili paste, which are common ingredients in every Pakistani Chinese restaurant. Also, try Pancit Canton, or Filipino Stir-Fried Noodles
What are the key ingredients in Chinese chicken corn soup?
- Stock / Broth – The base of this delectable soup is stock or broth. You can make your own chicken yakhni (Pakistani style chicken broth) or prepared chicken stock, or you can use store-bought stock. Both vegetable and chicken stock can be used; however, keep an eye on the sodium concentration since some store-bought varieties can be saltier than others. If liquid stock is unavailable, a bouillon cube/ chicken cube dissolved in little water can be used as the base of this soup.
- Creamed corn – Creamed corn (or cream style corn) is a sort of creamed food product created by mixing sweetcorn kernels with corn kernel pulp. The corn is half pureed and half chunky, making it the ideal texture for chicken corn soup. If creamed corn is not readily available, you can prepare your own. Use fresh, tinned, or frozen chop corn kernels (thaw before using). Blend half of the corn kernels in a blender with a little amount of water or milk until smooth, then transfer to a bowl. Blend the remaining corn kernels coarsely (there should be some chunky parts left) and then fold them into the pureed ones. Use as specified in this popular recipe.
- Soy sauce and vinegar – Soy sauce and vinegar are both Chinese cooking essentials that are required in this soup. Because I enjoy soy sauce in my chicken corn soup, I always add it during the cooking period. This does give the soup a light hue, so if you like a whiter chicken corn soup, leave out the soy sauce when the broth is heating and serve it separately at the end.
- Ginger –In addition to its health benefits, ginger gives the soup a spicy, earthy flavor.
- Corn flour/cornstarch – To thicken the soup, mix corn flour / cornstarch slurry is required. Add the cornflour (or cornstarch) to the heated soup after dissolving it in water. It will thicken in a matter of seconds.
- Egg – Traditionally, egg whites are used to thicken chicken corn soup, but I prefer to use an entire egg. I can’t stand having leftover egg yolks.
What to serve with Pakistani-style chicken corn soup?
pakistani chicken corn soup was always served with a trio of seasonings in Pakistan. That is soy sauce, vinegared green chilies, and red chili paste. These condiments would be shared around, and everyone would season them to their liking. My favorite combination is lots of soy sauce, vinegar (without the chilies), and a dash of chili paste.
To create the vinegar green chilies, cut up green chilies and soak them in vinegar for around 30 minutes. The infused vinegar can also be used in other recipes. There are numerous types of chili paste available in the grocery, including sambel olek, crushed red chili sauce, Sriracha sauce, and tabasco sauce if none of the others are available.
Prawn crackers or fish crackers are ideal for dipping with chicken corn soup. Slims chips are a highly spicy tiny matchstick-shaped potato chip/potato crisp that adds a spicy crunch to this fresh chicken soup. Finally, some people top the soup with boiled and diced eggs.
How to make chicken corn soup recipe Pakistani
- Place the chicken or vegetable stock/broth in a saucepan. Add a can of creamed corn, soy sauce (if used), vinegar, ginger, and chicken. Reserve a tablespoon of the chicken to use as a garnish at the end. Bring to a boil, and then cook for about 2 minutes.
- Make a slurry of the cornflour/cornstarch in cold water and add it to the soup. Cook for a few minutes, or until the soup thickens. If the correct consistency is not achieved, add another teaspoon of cornflour/cornstarch.
- Add salt and white pepper powder, and mix through.
- In a small bowl, whisk the egg. Turn off the heat and gradually add the egg to the soup. As it cooks, egg ribbons will form throughout. This easy step will thicken the soup as well.
- Pour the sweet corn soup into a medium bowl and top with sliced spring onions and the reserved chicken pieces.
- Serve with additional soy sauce, vinegar, and red chili paste.
- If creamed corn is not readily available, you can prepare your own. Use fresh, tinned, or frozen corn kernels (thaw before using). Blend half of the corn kernels in a blender with a little amount of water or milk until smooth, then transfer to a bowl. Blend the remaining corn kernels coarsely (there should be some chunky parts left) and then fold them into the pureed ones. Use as specified in the recipe.
- Adding soy sauce during the cooking phase gives the soup a light hue, so if you prefer a whiter chicken corn soup, skip the soy sauce throughout the cooking process and serve it separately at the end.
- In this dish, you can use plain chicken cooked with salt and black pepper powder. The chicken can be pan-fried, cooked, or poached. The poaching liquid can be utilized as a stock, which is an advantage to poached the chicken. This dish can also use leftover chicken bits after making chicken yakhni (or chicken broth).
In conclusion, chicken corn soup recipe pakistani is a delicious and easy way to make a large pot of soup. This hot soup is perfect for the winter season, and it is sure to please everyone in the family. Be sure to like, comment, and share these Pakistani recipes with your friends and family.