This is my favourite soup…and the best that I’ve had so far was in a Chinese restaurant in Guwahati (my home town). Whenever I went to that restaurant, this would be the soup that I’d look for. The restaurant itself was a great one, and in fact all the other dishes were equally well prepared . In other words, it was a very popular haunt for lovers of Chinese cuisine in the city.
However, I was somewhat disappointed on our recent trip to India, when the same restaurant, which also held so many fond memories had somewhat not managed to live up to it’s standard. It was a visit after many years and I was really looking forward to it. Well, all good things do come to an end , I guess.
I made this soup during the weekend, and I must say was not disappointed with it.
Flesh of one small chicken
a small bowl of sweetcorn
1 onion, finely chopped
1 tblsp cornflour
1 tblsp butter
1 egg slightly beaten
salt and pepper to taste
Boil chicken and onion in 2 litres of water till the chicken is very tender. Strain the stock and keep it aside.
Shred the chicken and remove the bones
Add chicken to the stock and cook on low heat for 10 minutes
Mix cornflour in a little water and add to the soup, stirring briskly.
Add seasoning and butter.
Add the beaten egg and stir gently. Add the shredded chicken, bring to a boil, and remove from heat.
Serve hot. Although I prefer it as it is, a seasoning of soy sauce and finely minced green chillies soaked in vinegar may be added.