A comforting and hearty soup with tender shredded chicken and sweet corn kernels in a savory broth. This Indo-Chinese classic is thickened to perfection and finished with delicate egg ribbons, making it a favorite for all ages.
Crispy fried chicken bites tossed in a fiery, tangy sauce with crunchy onions and bell peppers. This classic Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weeknight meal.
About Chicken Sweet Corn Soup with Chilli Chicken Dry
Warm Sweet Corn Soup with crispy, perfectly spiced Chilli Chicken – a comforting and delicious combo!
This indo_chinese dish is perfect for dinner. With 756.7 calories and 55.04g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Lightly beaten)
1 tbsp Soy Sauce (Light soy sauce)
1 tbsp White Vinegar (Rice vinegar can also be used)
0.5 tsp White Pepper Powder (Adjust to taste)
1 tsp Salt (Adjust to taste, depends on broth saltiness)
0.5 tsp Sugar (Balances the flavors)
1 tbsp Vegetable Oil (Or any neutral oil)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare Chicken and Slurry (5 minutes)
If using raw chicken, boil the breast in 2 cups of water with a pinch of salt for 15-20 minutes until fully cooked. Cool slightly, then shred using two forks. Set aside. For a shortcut, use pre-cooked rotisserie chicken.
In a small bowl, whisk the cornstarch with 1/4 cup of cold water until a smooth, lump-free slurry is formed. Set aside.
2
Sauté Aromatics (1 minute)
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the minced ginger and garlic. Sauté for 30-45 seconds until fragrant, being careful not to let them brown.
3
Build and Simmer the Soup (8 minutes)
Pour the chicken broth into the pot and bring it to a gentle simmer.
Add the creamed corn, sweet corn kernels, and shredded chicken.
Stir in the soy sauce, white vinegar, salt, sugar, and white pepper powder.
Allow the soup to simmer for 5-7 minutes for the flavors to meld together.
4
Thicken the Soup (3 minutes)
Give the cornstarch slurry a quick stir to recombine it.
While stirring the soup continuously in one direction, slowly pour in the slurry.
Continue to stir and cook for 2-3 minutes. The soup will thicken and become glossy.
5
Create Egg Ribbons (1 minute)
Reduce the heat to low to ensure the soup is at a gentle simmer, not a rolling boil.
Slowly drizzle the beaten egg into the soup in a thin stream while gently stirring the soup in a circular motion. The egg will cook instantly into delicate ribbons.
6
Garnish and Serve (2 minutes)
Turn off the heat. Stir in the chopped spring onion greens.
Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and serve immediately.
484cal
34gprotein
24gcarbs
28gfat
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes, breast or thigh)
1 tbsp Ginger Garlic Paste
3 tbsp Soy Sauce (1 tbsp for marinade, 2 tbsp for sauce)
0.75 tsp Black Pepper Powder (0.5 tsp for marinade, 0.25 tsp for sauce)
3 tbsp Maida (All-purpose flour)
4 tbsp Cornflour (3 tbsp for marinade, 1 tbsp for slurry)
1 pcs Egg (Large, beaten)
0.5 tsp Salt (For marinade, or to taste)
2 cup Vegetable Oil (For deep frying)
2 tbsp Sesame Oil (For stir-frying)
6 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes (petals separated))
1 pcs Capsicum (Medium, cut into 1-inch cubes (any color))
2 tbsp Red Chilli Sauce (Adjust to spice preference)
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (Optional, to balance flavors)
3 tbsp Spring Onion Greens (Chopped, for garnish)
2 tbsp Water (For cornflour slurry)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, maida, 3 tbsp cornflour, beaten egg, and salt.
Mix thoroughly until each piece of chicken is well-coated with the batter.
Let it marinate for at least 15-20 minutes at room temperature.
2
Fry the Chicken
Heat vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove the fried chicken with a slotted spoon and place it on a wire rack to drain excess oil.
3
Prepare the Sauce and Sauté Vegetables
In a small bowl, whisk together 2 tbsp soy sauce, red chilli sauce, vinegar, tomato ketchup, 0.25 tsp black pepper, and sugar (if using). Set aside.
In another small bowl, mix 1 tbsp cornflour with 2 tbsp of water to make a smooth slurry without lumps.
Heat sesame oil in a large wok or skillet over high heat. Once hot, add the chopped garlic, ginger, and slit green chillies. Sauté for 30-45 seconds until fragrant.
Add the cubed onions and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
4
Combine and Finish
Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a simmer.
Stir the cornflour slurry once more and pour it into the wok, stirring continuously. Cook for 1 minute until the sauce thickens slightly.
Immediately add the fried chicken pieces to the wok. Toss everything together quickly on high heat for about 1-2 minutes, ensuring the chicken is evenly coated in the glossy sauce.
Turn off the heat, garnish with chopped spring onion greens, and give it a final toss.
5
Serve Immediately
Transfer the Chilli Chicken Dry to a serving platter.
Serve immediately while it's hot and crispy, as it tends to soften as it cools.
