A typical Pakistani Chinese restaurant wouldn’t fare very well without Chinese Chicken Corn Soup in the menu. You’ll discover that the true flavor only comes with slightly dressing it up using soy sauce and hot sauce. Without these, the soups would be quite bland. Yet, another ingredient that the soup just can’t do without is corn itself. The corn itself provides the body and texture to the soup. You can also add carrot or celery to the mix, if you so desire.
As far as usage of ingredients, this dish is used quite often in Pakistan and also across other parts of Asia. It is a staple food for those chilly nights when you come home from a long day at work. The great thing about chicken corn soup is that you can make this in your own home. Even if you don’t like Chinese food that much, it’s a comfort food that won’t disappoint even the most discriminating palate.
If you want to bring this home, here are some tips that you might find useful. First, use fresh corn and get rid of the husks. You should drain off the juice before adding to the stock. You can also add fresh tomatoes and a little bit of onion for that zesty touch that people love with Chinese chicken corn soup.
One of the great things about this dish is that it is relatively inexpensive. Of course, if you go to a Chinese restaurant, you will most likely be paying a lot more. This is because it is served so often. However, there are ways that you can bring chicken corn soup home and still get good value for your money. For example, to really maximize the freshness of the ingredients you use, you should make sure you buy them locally.
The ingredients to include in your recipe that uses chicken are heavy cream, chicken broth, and chunks of corn. Chicken is always cheaper than beef and is generally more tender, making this the perfect soup for people who are watching their budgets. Typically, you can find a shaker or large measuring cup at a hardware store for just a few dollars. This is an especially convenient tool if you are trying to cook for a large number of people.
Once you have your shaker, you need to find a good pot that will keep your chicken soup from heating up too much. One of the best pots to use in this situation is a pot with a thin gauge steel wire inside. A thin gauge wire will allow the heat from the stove to spread evenly through the inside of the pot. For this reason, soups that are meant to be served quickly are better served in this type of pot. For example, if you are serving soup for a large group of people, you might want to consider using a cast iron pan.
When you are ready to go, your ingredients will come to the forefront. Add your chicken broth, heavy cream, and whatever other items you think might be helpful. You can start cooking your soup while it is still hot. As it begins to cool, you can continue to simmer it, but you should keep changing your crock pot’s heat setting so that you do not scorch the chicken or lose the tenderness of the corn.
If you serve your chicken soup with fresh corn on the cob, you should put this on the side because the cream will cook off if you keep the pot on the hot spot. In order to prevent scorching, you can put your soup in the crock pot with the lid closed, but only boil for about two hours until the cream is nearly done. If you serve it with fresh corn on the cob, you might consider steaming it instead. This will also add a little extra flavor to your soup.