Chicken Corn Soup Recipe Pakistani
Today I am making a Pakistani street food Chicken Corn Soup Recipe Pakistani style so healthy for a special winter session.
For Pakistani Style, chicken corn soup adds some whole spices ( cinnamon stick, whole black pepper cone, whole black cardamons, Add all whole spices with chicken pieces, 1 tbsp ginger garlic paste, salt, and add 6 glasses of water to make a rich golden color chicken stock.
For Pakistani Style, chicken corn soup adds some whole spices ( cinnamon stick, whole black pepper cone, whole black cardamons, Add all whole spices with chicken pieces, 1 tbsp ginger garlic paste, salt, and add 6 glasses of water to make a rich golden color chicken stock.
Servings 15
Ingredients
- 200 g chicken pieces with bone
- Whole spices ( 1 stick cinnamon, 2 black cardamons, 3 cloves, 5 whole black pepper cons, )
- 1 tsp ginger garlic paste
- 1 tsp salt
- 1 carrot chopped
- 1 leek chopped
- 1 tsp black pepper powder
- 1 tbsp vinegar
- 1 tbsp soya sauce
- 1 tbsp Chinese salt
- 2 tbsp oil
- 4 tbsp cone flour ( Thicken purpose )
- 1 tin cone
Instructions
- First In a pot add 2 tbsp oil add all whole spices and saute for 2 min.
- Now add ginger garlic paste again and saute for 1 min.
- Now add chicken pieces and mix well for 2 to 3 min. Add chopped carrot and leek, and add 6 glasses of water, and salt.
- Let cook for 20-15 minutes, until chicken is properly cooked.
- Once the chicken is done, remove all from the pot all vegetables and chicken shred them with a fork and knife.
- Return the shredded chicken to the pot, and add in a cone. cooked for 5 min on medium to high heat.
- Mix cone flour with a little bit of water to make a thick paste, and pour this into the simmering soup to thicken it.
- Beat an egg and slowly pour it into the soup.
- At last, add 1 tsp black pepper powder, Chinese salt, vinegar, and soya sauce.
- Mix well and serve hot enjoy.