Winter is here and almost every restaurant in Pakistan serves soup in this season. Although soups are not a traditional part of Pakistani cuisine, however there is a strong presence of Indo-Chinese food. Here I am sharing restaurant style chicken corn soup recipe which is not only easy and quick to prepare but also have very amazing taste. I am preparing a Pakistani style corn soup along with all the essential condiments like chili oil, spicy vinegar and restaurant style soup special sauces mixture that they serve in the restaurants. Similar to egg drop soup, served with tangy and spicy sauces, this just hits the spot on a cold day.
_______________ For Homemade Chicken Stock ____________________
In a pressure cooker add oil along with chicken, carrot, sliced onion, black cardamom and ginger garlic paste.
Fry chicken till its water dries out and it became a bit brown.
Add salt, black pepper powder and mix.
Add 1 & 1/2 liter water, cover the pressure cooker and let the chicken cook for 30 minutes.
After the time take chicken out and strain the stock. Discard all the other ingredients that we added for stock.
Roughly shred the chicken, then add it into a chopper and roughly chop it.
___________ For Chili Oil ______________
In a bowl add chili flakes, sesame seeds, Kashmiri red chili powder, red chili powder, sugar, salt, chopped green onion and soy sauce.
Heat cooking oil and pour it in these spices. Give a good mix and chili oil is ready.
___________ For Spicy Vinegar _____________
Heat the vinegar and add in chopped green chilies.
___________ Soup Special Sauce _____________
In a bowl add dark soy sauce, soy sauce, chili sauce, vinegar, chicken powder, black pepper powder, salt, sugar and combine everything well.
______________ For Chicken Corn Soup _______________
Add the corns in the chopper and roughly chop these for few seconds. We do not need paste texture.
In a pan add 4 eggs and let these boil completely.
In a pot add prepared stock, chopped corns and chicken. Cover the pot and let these cook for about 10-15 minutes on low flame so the flavors get fully infuse.
Then add 2-3 tablespoon of prepared sauces mixture and mix.
Dissolve corn flour in 1/2 cup water. Slowly add this corn flour slurry in soup while stirring continuously.
Beat 1 egg and add it in soup, gently mix so that chunks could be formed.
Cut boiled eggs and top the soup before serving along with some chili oil and sauces mixture.
Winter special Chinese chicken corn soup is ready to enjoy.
