Wednesday, May 18, 2011

Sweet Corn Chicken Soup


This recipe originates from exotic oriental China and is now found right from every humble street side Chinese stall to high class star rated restaurants.


In Oven : Place Chicken breast in a greased baking sheet . Cover it with an aluminium foil and cook it at 375 degrees for 15-20 minutes. Slice a piece of chicken right in the center to check the doneness.If you notice any pinkness, cook it for another 10 minutes.If not chicken is done.Use a fork to shred the chicken and use it for any recipe.

In microwave : Place the chicken breast in a microwave proof container and add about 1/2 inch water. Cover with a microwave proof lid and cook it for 15 minutes. Turn chicken once half done.Save the chicken stock for later use. Use a fork to shred chicken.

Ingredients :

2 cups chicken stock , 1 cup shredded chicken , salt to taste , 1/2 tspn grated ginger , lemon zest , 1/4th tspn crushed black pepper , 1/2 inch green chilly finely chopped , 1 tspn butter , 1 tbspn corn starch , 3 tbspn steamed corn .

Soy sauce and White vinegar to serve on the side.

Procedure :

Make shredded chicken in the microwave as described above so that you can derive chicken stock.Add butter in a saucepan. Let it bubble a little bit and then add ,Chicken stock , salt to taste , corn starch , steamed corn , lemon zest , lemon juice ,grated ginger , and let it come to a boil . Ensure the consistency of the soup is per your liking. Add shredded chicken and serve hot. Serve soy sauce and vinegar to the side.


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