Chicken Stock and Chicken Corn Soup Recipe

Chicken Stock Recipe

This chicken stock recipe can be used as a base for a lot of soups. So, whenever you need a good stock, you may use this recipe and feel good about yourself This is what Chinese food is all about: Food is simple yet delicious, takes less time to make so you may ave more time for yourself or enjoy with your friends and family. Chinese food ain’t called “Comfort Food” for nothing

Btw if you’re in a hurry and don’t have time to make stock then see the NOTE section of the recipe. I have given a super quick fix to it.

Oh here it goes:

Things you’ll Need:

Chicken with bone————– 8 pieces
Carrots————————- 2 diced
Spring onions——————- 2 diced, green plus white part
Ginger————————– 1 inch piece
Salt—————————– 1 tsp or according to your taste
Black pepper——————– 1/4 tsp or according to your taste
White pepper——————- 1 tsp or according to your taste
Water————————— 15 cups

How it’s made:
Throw all the items in the “Things you’ll need” section into a big pot and bring it to a boil.
Once it starts boiling, bring the flame down to medium-low and let it simmer for 1 hour.
Once it’s been cooking for one hour, take out the chicken pieces, discard the bones and shred chicken to fine bits. Keep aside.
Strain the mixture, discard the veggies or keep them separate and use them in white sauce chicken or white rice.
Your stock is ready. How easy was that.

Chicken Corn Soup

Chicken corn soup is one of the easiest and the simplest soups to make. Ideal for all those weight watchers. It’s simple, it’s easy and it won’t spoil your diet plans,



Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 5



Everyday quick, simple and easy Chicken Corn Soup recipe from Scratch.

Ingredients
Chicken pieces-- -------------------- 250 g boiled and shredded
Creamed sweet corn---------------- 1 tin or as much as you like
Salt------------------------------------- to taste
White pepper------------------------- to taste
Black pepper------------------------- pinch
Chicken stock (yakhni)------------- 10 cups
Lemon Juice-------------------------- 4 tbsp or according to taste
egg------------------------------------- 1
Soya sauce--------------------------- 3 tbsp optional
Chili sauce---------------------------- 2 tbsp optional
Corn flour solution------------------- as needed to thicken the soup

Instructions
Pour chicken stock, creamed sweet corn, boiled and shredded chicken bits, salt, black pepper and white pepper into a pot and bring it to a boil.
Once it boils, add soya sauce and chili sauce, if you like. I don't like adding them to this soup. I add them in Hot and Sour Soup, not chicken corn soup.
So anyways, once it's done, thicken it with cornflour plus water solution. Start with ½ cup of water and 2 tbsp of corn flour. Add the cornflour solution in one single stream flow from one hand while stir the soup from the other hand, so you don't get any lumps in the soup.
If the soup is not thick enough, make more corn flour solution and pour in one single stream while stirring the soup from the other. The flame at this level should be low.
Squeeze in some lemon juice, stir!
Once the soup gets the desired consistency, whisk an egg into a bowl and add it to the soup (just like the corn flour solution) in one single stream form, while stirring the soup from the other.
Serve Hot.

Notes

If you don't find creamed sweet corn, just take a regular sweet corn tin and blend it to fine bits. Don't make it all liquidy. It should be chunky yet liquidy. If I am in a hurry and I don't have chicken stock at hand, instead of using Knorr Yakhni or Chicken Stock, what I do is take a big pot, pour 10 glasses of water in it, throw in roughly chopped carrots, spring onions and ginger, salt, black pepper and white pepper along with chicken pieces. Cook on medium to ow flame for 30 minutes. Once the soup is reduced to 8 cups, I take out the chicken with bone pieces and discard the bones, shred the chicken to fine bits and set aside. Strain the whole solution, discard the veggies. Then pour the stock into a pot. Throw in chicken bits, throw in creamed sweet corn, cook for 10 minutes. Then thicken it with corn flour and add lastly add the egg. Soup ready in less than an hour