Skip to main content

Sweet corn chicken soup!!!

Sweet corn chicken soup:
This is an India/Chinese soup recipe, it's one of the most simplest soup you can make at the comfort of your home. All you need to do is to just follow the quick and easy steps 

Prep time: 20mins 
Serve: (1 portion) 

Ingredient: 
Sweet corn        50g
Chicken             50g
Ginger                10g
Garlic.                10g
Corn flour           2tbspn  
Salt.                    as required 
White pepper      powder to taste
Sesame oil          1tspn 
Spring onions      2tbspn (for garnishing)
Sugar (optional)


STEP1. Heat oil in a pot, add garlic, white pepper and ginger and saute for a minute. 
STEP2. Add the shredded or diced chicken and saute for a minute. 
STEP3. Add sweet corn and chicken stock or water and bring to the boil on low heat and cook for about 2-3mins.
STEP4. Add salt to the simmering soup and cook further for 3-4 minutes.
STEP5. Mix the cornflour in 4 tbsps of water and keep aside, and add the cornflour mixture and keep on stirring till the soup thickens on low heat.
TIPS: Pour into soup bowls, garnish with spring onion greens and serve hot. You can season with white pepper powder.
Hmm Bon appetite! 
Don't forget to share your views
Email:lifeofmolz@gmail.com 
Thank you! 

Comments

Popular posts from this blog

EWA OLOYIN (HONEY BEANS PORRIDGE)

                                  Ewa oloyin (Honey beans) Honey beans is a light brown, kidney shaped beans popularly known in Yoruba as ewa oloyin, it's one sweetest beans in Nigeria. Now, let me just give you one tip I learnt from my grandma I noticed she uses lots of onions to cook ewa oloyin. So basically, onions is key in cooking beans. But I notice most people doesn't like eating beans that's because it's not well garnished with so many orisisi (enough ingredient) lol...make your beans more delicious to eat, so below are what to use to get a nutritious ewa oloyin. INGREDIENTS; 3 cups of honey beans 400g Beef or chicken (shredded)  1 cup Shrimps 3 medium bulbs onions  50g carrot 3 cooking spoons palm oil Stock cube (use Maggi crayfish) 1 tablespoon Grounded pepper(ata gungun)  1/2 teaspoon salt Ugwu  Pomo (cut in small sizes) PREPARATION;...

Unique Nigerian Dish, Ondo state: pupuru delicacy)

      Pupuru is commonly consumed by the people of riverine area of the western, southern,eastern and middle belt of Nigeria where it is known as "Ikwurikwu". It is an African traditional fermented smoked dried cassava food commonly consumed in south western Nigeria most especially people of Ondo State. It is not like garri, lafun or fufu which are all locally made from cassava but it has cassava as a common ingredient. The technology of  'pupuru' processing originated from ilaje people of the rivernine area of Ondo state.        The traditional processing of cassava into pupuru involves first peeling the bark of the casava tubers and then steeping of the peeled tubers into pots partly buried in holes dug by flowing river or stream usually close to the cassava farm for between 4 to 6 days to allow fermentation to occur then is taken in sacks or jute bags to drain off the water .It is mashed moulded into balls and smoked dry to...

RECIPE OF THE WEEK (EGUSI/MELON SOUP)

The recipe of the week is Melon/Egusi soup as most people know it. It is eaten all around West African Countries. The Yoruba’s call it Efo Elegusi, the Igbo’s Ofe Egusi and Hausa’s Miyan Gushi. In your opinion, which west African tribe makes the best egusi/melon soup? #recipeoftheweek #iCuisine #itunucuisine. Let us know your thoughts in the comment section below.