Chicken & Corn Soup

Chicken & Corn Soup

Winter is almost here and that means its Soup time! So here's this comforting, warming and delicious 'Chicken & Corn Soup' recipe by Flavour-Essence!

Serve it with prawn crackers or garlic / cheese bread and you can make your soup a complete meal.

Recipe

Ingredients:

• 2.5 cups water
•  ½ chicken breast fillet
• 1 chicken stock cube
• 1 tablespoon light soy sauce
• 1 teaspoon finely grated fresh ginger
• 1.5 tablespoon corn-flour
• 60 ml (1/4 cup) water
• 2 tablespoons creamed corn
• 2 tablespoon corn kernels, rinsed, drained
• ½ egg, whisked
• 1 teaspoon sesame oil
• 1 spring onion, green part finely chopped
• Salt & freshly ground black pepper, to taste

Method

• Place water, chicken and chicken stock cube in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a bowl. Set aside for 5 minutes to cool slightly. Finely shred.
• Add the soy sauce and ginger to the chicken stock.
• Make corn-flour slurry by combining corn-flour and water in a small bowl.
• Gradually stir the corn-flour mixture into the chicken stock.
• Cook, stirring occasionally, for 2 minutes or until soup thickens slightly.
• Add shredded chicken, creamed corn and corn and cook, stirring occasionally, for 3-4 minutes or until its boiling.
• Gradually pour in whisked egg into the soup, stirring constantly.
• Cook for 2 minutes or until white ribbons swirl though the soup.
• Add the sesame oil, black pepper and half the green shallot and stir to combine. Taste and season with salt and pepper if required.
• Ladle the soup among serving bowls and sprinkle with the remaining green shallot.

Serve hot.

Chicken Handi

Chicken Handi

Recipe of traditional restaurant style delicious and aromatic 'Chicken Handi'.

Its called 'Handi' because it is cooked in a vessel called 'Handi' which is made up of clay / terracotta or sometimes metal. But it can be cooked in any kind of pan and for authentic look, usually served in a Handi.

Recipe

Ingredients:

• 700 grams boneless chicken cubes
• 2 Tomatoes, chopped
• 3-4 green chilies, julliened
• ½ cup oil
• 1.5 tsp red chili powder
• 3 cloves of garlic, fine chopped
• 1 tbsp coarsely chopped coriander seeds
• 1 tbsp coarsely chopped cumin
• An inch piece of ginger, julienned
• 1 onion, julienned and fried golden brown
• ½ tsp turmeric powder
• 1 tsp ground fenugreek seeds / methi dana
• 1 tsp garam masala  
• 2 tbsp yogurt
• 4 tbsp fresh cream
• Salt to taste
• a handful of chopped coriander

Method:

• Heat oil in a wok (or handi).
• Sauté garlic till tender.
• Add tomatoes and fried onion and stir-fry.
• Add salt, red chili powder, turmeric and mix well.
• Add Chicken and stir-fry till chicken turns white.
• Cover and cook till meat is tender.
• Now add coarsely ground coriander and cumin and yogurt.
• Stir-fry for few minutes.
• Add green chilies, ginger, garam masala and fenugreek powder. Stir-fry.
• Add in little water if it’s too thick and heat up a bit.
• Stir in fresh cream and mix well till handi is heated through.
• garnish with julienned ginger and chopped coriander.
• Serve hot with naan and salad.

~ Enjoy!