Chinese cuisine has been one of my favorites since my childhood. I have fond memories of dining with my family at a restaurant called ‘Rice Bowl’, where they served the best Chinese food in Bangalore. We’d dine out to celebrate special days like birthdays, my parent’s anniversaries or simply just to eat good Chinese food.
At the restaurant, every single time, even without seeing the menu, my dad’s first order would be “Two Chicken sweet corn soup, by two please (one bowl divided equally and served in two bowls )”. This would always bring a smile on my face. I’d ask him, “Why don’t you try something new, something different?” He’d simply reply, “We should always start our meal with this soup”. As our pipping hot soups arrived on the table, he would keep his condiments (Soy sauce and finely chopped green chilies in vinegar) ready. He would put in a teaspoon of each and then only proceed having the soup. He does this till date.
I recently made this for dinner and all those memories came back to me. So I thought I’d share this recipe which I love dearly. I first learnt it from my mum. She made it with canned sweet corn kernels and it was to die for!
There is always something comforting about a hot bowl of soup. When you gulp a spoonful, the feeling of warmth just overwhelms your body. It’s absolutely perfect for the current autumn season and even better for the snowy winter nights. With just two main ingredients, chicken and sweet corn, you can create something so simple and heartwarming. Here’s how I make my version of this classic Indo-Chinese soup.
Total :15 Mins
- 1 Chicken Breast
- A handful of fresh sweet corn kernels (Alternative: Canned corn kernels works just as well too)
- Garlic Powder – 2 Tsp
- Black pepper – 1/2 Tsp
- Salt – to taste
- Chicken stock – 2 Cups (Alternative : Bouillon cube dissolved in water)
- Cornflour – 1 Tsp (Optional)
- In a sauce pan, bring chicken stock or Bouillon cube dissolved in water to a boil.
- Add the chicken breast into the sauce pan and cook it for 5 minutes.
- Remove the cooked chicken breast, shred it into small pieces and it put back into the pot. Add the sweet corn, season with salt, pepper and garlic powder (Be careful if using a bouillon cube because it sometimes already contains enough seasoning).
- This is an optional step in case you want to thicken your soup. Make a cornflour slurry by mixing cornflour and a couple of tablespoons of water. Add this into the pan and stir until the white slurry turns transparent and the soup thickens slightly. Simmer for 5 minutes.
- Serve it with condiments of your choice (chili sauce, soy sauce or vinegar). Enjoy !