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Home Dish Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup

Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup

Name: How to cook Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup

An exquisite treat to your own self & family on an extremely chilli wintry evening & for sure in any other occasions too, if that calls for a supremely organised Chinese Platters or let me rephrase it as the best Indo-Chinese platters, perhaps

Ingredient

Food ration :

2-3 servings

Cooking time :

35 mins. Prep T

200

gms. Boneless Chicken: Preferably, the Breast Meat- Boiled &

1 Cup

Sweetcorn Kernels: Poached & Puréed

1/2 Cup

Button Mushrooms: Well Washed & Chopped into 2-4 halves

2 tbsps

Sesame Oil

2 tbsps

Butter: Used in 2 Batches

2 tbsps

Spring Onions: Both its Scallions & Chives

1 tbsp

Celery: Optional (Recommend though)

1-1.5 tbsps

Garlic: Finely Chopped/Minced

1 tsp

Black Peppercorns: Freshly Cracked

3-3.5 Cups

Chicken/Veg. Stock

1 tsp

Sugar

1.5 tbsps

Cornstarch + 1 tbsp Water: RT to prepare the Slurry

1/8 Cup

Spring Onions: Greens

Egg Whites: Optional (As I’ve skipped the egg whites scrambles

Cooking instructions

* Step 1

Firstly: Separate the Corn Kernels & put it on the boil for about 10 mins time with sufficient water but not excess so that the very water can easily be absorbed & consumed in the very boiling process- A very little bit of its left over water’s fine since while blending it to a purée we don’t need to add in any additional water in it surely

* Step 2

👇🏻 Once that’s done: Set Aside & cut up the well washed & cleaned mushrooms as mentioned above ☝️ Be ready with rest all other ingredients aforesaid as well to start on with the rest of the cooking process 👇🏻

* Step 3

Boil & shred the chicken pieces too & set aside for its later use- Reserve its boiled water ie. the Chicken Stock for using it in the very soup itself 👇🏻 Separate the eggs from its yolks (it can be used in any other cooking dishes/recipes or baking purposes), for this recipe we need just the egg whites, whisk it well enough until frothy- Set Aside to use at last

* Step 4

👇🏻👇🏻👇🏻

* Step 5

Now, heat up a frying pan over the medium-high flame & add in the sesame oil or the canola- Throw in the minced Garlic into it alongside the spring onions scallions & chives, sauté until the raw smell goes off & very lightly browned m- In goes the chopped celeries (if using it- I didn’t use as wasn’t readily available then)- Continue sautéing until it all shrinks a bit

* Step 6

Now, throw in the chopped mushrooms to it & sauté continues, sprinkle all the seasonings now- Put the flame on the high as mushrooms would tend to release water & if that’s not absorbed immediately while sautéing it’d make the rest other ingredients quite soggy & sluggish which’s not much good to taste

* Step 7

Next, is to add on the corn purée to it & swirl it around- In goes the earlier reserved Chicken/Veg. Stock to it, maintain the high heat- Add in the freshly cracked black peppers, salt & rest all other seasonings aforesaid & still left out to be added into it- Also, add in the reserved Corn Kernels to it- Give it all a really good mix altogether until nicely combined and well blended & incorporated perfectly

* Step 8

Let it now come to the rolling boiling point, when we need to actually add into it the aforesaid sugar to balance it out perfectly nice & the shredded chicken as well, mixing everything nicely together until well blended & properly combined- Lastly, in goes the Cornstarch slurry to it to thicken the soup perfectly- I had to change my small vessel in between & quickly switch to the bigger one since it’s spilling out all over creating a mess

* Step 9

Stir it continuously & vigorously at this point & post adding this cornstarch slurry to it- Also, now is the good time to add into the well whisked egg whites to it with one hand very slowly, gently & gradually in very thin drips while, continuously stirring the soup mixture with the other hand in order to get a nice toppings or textured surface to it, sprinkle now the reserved spring onion greens as its garnish perhaps on the top

* Step 10

Turn off the flame & transfer it to a separate large serving bowl or desired quantities accordingly- Garnish it your own way, though it isn’t called for much- It’s now absolutely ready to be served super hot with or without your choicest condiments- Time to completely relish this DELISH at the comfort of your own cosy Dein, on any time of the wintry chilli weathers