When the weather’s cold, this Chicken Corn Soup with chilli oil is exactly what you need to stay warm and cozy. Each spoonful is packed with comforting flavors, tender chicken, and sweet corn, with a fiery kick to heat things up. Perfect for chilly nights or anytime you crave a hearty winter treat. #araywahh #foodfusion #happycookingtoyou
Ingredients:
Prepare Chicken Corn Soup:
-Chicken 400g
-Lehsan paste (Garlic paste) 1 & ½ tbs
-Adrak paste (Ginger paste) ½ tbs
-Water 1 & ½ litre
-Himalayan pink salt 1 & ½ tsp or to taste
-Corn kernels boiled & chopped 1 Cup
-Kali mirch powder (Black pepper powder) 1 tsp
-Chicken powder 1 tbs Substitute: Chicken stock cube
-Safed mirch powder (White pepper powder) ½ tsp
-Himalayan pink salt 1 tsp or to taste (if required)
-Cornflour 3-4 tbs or as required
-Water ¼ Cup or required
-Anday (Eggs) whisked 2
Prepare Chilli Oil:
-Cooking oil 1 Cup or as required
-Lehsan (Garlic) chopped ½ Cup
-Adrak (Ginger) chopped 2 tbs
-Hari mirch (Green chilli) chopped 2 tbs
-Lal mirch (red chilli) crushed 2 tbs
-Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
-Mongphali (Peanuts) chopped 1 tbs
-Til (Sesame seeds) roasted 1 tbs
-Soy sauce 2 tbs
-Sirka (Vinegar) 1 & ½ tbs
Assembling:
-Anda (Egg) boiled
-Kali mirch (Black pepper) crushed
-Hara pyaz (Spring onion) leaves chopped
-Papri
Directions:
Prepare Chicken Corn Soup:
-In a pot,add chicken,garlic paste,ginger paste,water,pink salt,mix well & bring it to boil.
-Remove scum,cover & cook on low flame for 25-30 minutes.
-Take out the chicken pieces,let it cool & reserve stock for later use.
-In a chopper,add cooked chicken,chop well & set aside (if you have used chicken with bones debone it before adding it to food processor).
-In reserved stock,add chopped chicken (reserve ¼ cup for later use),corn kernels,black pepper powder, chicken powder,white pepper powder & mix well,bring it to boil & cook on medium flame for 2-3 minutes.
-Add pink salt & mi well.
-In a bowl,add cornflour,water & whisk well.
-Gradually add dissolved cornflour,mix well & cook on low flame until it thickens (4-5 minutes).
-Add whisked eggs,stir gently & cook for a minute.
Prepare Chilli Oil:
-In a saucepan,add cooking oil,garlic,ginger,green chilli & fry on low flame until light golden.
-Turn off the flame,add red chilli crushed,pink salt,red chilli powder,peanuts,sesame seeds,soy sauce, vinegar & mix well.
-Turn on the flame,mix well & cook on low flame for 1-2 minutes.
-Let it cool.
-Chilli oil can be stored in an airtight jar for up to 3 months.
Assembling:
-In a serving bowl,add soup,boiled egg,black pepper crushed,chilli oil,shredded chicken,spring onion leaves,papri & serve!
