Chicken Corn Soup | Food Diaries | Masala TV | Zarnak Sidhwa
- 4 years ago
Winter season is incomplete without soups, and Chicken Corn Soup is by far the king of soups, so enjoy this basic recipe at home and thank us later.
Watch this Masala TV video to learn how to make Chicken Corn Soup ,Pistachio Chocolate Barfi and Daal Vegetable Oats Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 2 December 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/
Chicken Corn Soup:
Ingredients:
Chicken stock 6 cups
Chicken breast fillet (boneless) 1 large
Corn 1 cup
Creamed corn 1 cup
Corn flour 1 tbsp
Soy sauce 2 tbsp
Eggs 2
Spring onions (finely sliced) 2
Method:
Bring the chicken stock to the boil in a large saucepan. Add chicken breast fillet to the stock, turn the heat off and cover the pan with a lid for 15 minutes. Remove chicken breast from the stock and leave to cool for a few minutes then shred. Add corn to stock and bring to the boil over a medium heat. Combine soya sauce and corn flour into a paste then stir into the soup to thicken slightly. Add shredded chicken to soup. Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork. Serve topped with the sliced spring onions
Beef Stock:
Ingredients:
Meaty beef bones 4 pounds
Beef (chunks) 1 pound
Olive oil as required
Onions 2
Carrots 2
Celery Handful
Garlic 3 cloves
Parsley Handful
Bay leaves 1-2
Black peppercorns 10
Method:
Rub a little olive oil over the beef chunks, carrots, and onions. Place along with stock bones, carrots and onions in a large, shallow roasting pan. Roast in an oven at 200 degrees C for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn. When the bones and meat are nicely browned, remove them and the vegetables and place them in a large stock pot. Add hot water and scrape up the browned bits. Pour the browned bits and water into the stock pot
Chicken stock:
Ingredients:
Chicken bones 1 kg
Celery tops 1
Onion 1
Carrot 1
Parsley 1 bunch
Salt to taste
Black pepper as required
Method:
Put the chicken bones into a large stock pot. Add celery, onion, carrots, and parsley. Cover with water. Add salt and pepper. Bring to a boil and then simmer covered at least 4 hours, occasionally skimming off any foam that comes to the surface. Remove the bones and vegetables with a slotted spoon and strain the stock through a fine sieve. If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.
Suji Ladi Pav:
Ingredients:
Semolina 2 cups
Milk powder 2 tbsp
Salt 2 tsp
Yeast 2-1/2 tsp
Lukewarm milk ½ cup
Luke
Watch this Masala TV video to learn how to make Chicken Corn Soup ,Pistachio Chocolate Barfi and Daal Vegetable Oats Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 2 December 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/
Chicken Corn Soup:
Ingredients:
Chicken stock 6 cups
Chicken breast fillet (boneless) 1 large
Corn 1 cup
Creamed corn 1 cup
Corn flour 1 tbsp
Soy sauce 2 tbsp
Eggs 2
Spring onions (finely sliced) 2
Method:
Bring the chicken stock to the boil in a large saucepan. Add chicken breast fillet to the stock, turn the heat off and cover the pan with a lid for 15 minutes. Remove chicken breast from the stock and leave to cool for a few minutes then shred. Add corn to stock and bring to the boil over a medium heat. Combine soya sauce and corn flour into a paste then stir into the soup to thicken slightly. Add shredded chicken to soup. Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork. Serve topped with the sliced spring onions
Beef Stock:
Ingredients:
Meaty beef bones 4 pounds
Beef (chunks) 1 pound
Olive oil as required
Onions 2
Carrots 2
Celery Handful
Garlic 3 cloves
Parsley Handful
Bay leaves 1-2
Black peppercorns 10
Method:
Rub a little olive oil over the beef chunks, carrots, and onions. Place along with stock bones, carrots and onions in a large, shallow roasting pan. Roast in an oven at 200 degrees C for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn. When the bones and meat are nicely browned, remove them and the vegetables and place them in a large stock pot. Add hot water and scrape up the browned bits. Pour the browned bits and water into the stock pot
Chicken stock:
Ingredients:
Chicken bones 1 kg
Celery tops 1
Onion 1
Carrot 1
Parsley 1 bunch
Salt to taste
Black pepper as required
Method:
Put the chicken bones into a large stock pot. Add celery, onion, carrots, and parsley. Cover with water. Add salt and pepper. Bring to a boil and then simmer covered at least 4 hours, occasionally skimming off any foam that comes to the surface. Remove the bones and vegetables with a slotted spoon and strain the stock through a fine sieve. If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.
Suji Ladi Pav:
Ingredients:
Semolina 2 cups
Milk powder 2 tbsp
Salt 2 tsp
Yeast 2-1/2 tsp
Lukewarm milk ½ cup
Luke