Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup is one of the most popular of current trending foods on earth. It's simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup is something which I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup estimated approx 35 mins. Prep Time: 30-35 mins..

To get started with this recipe, we must first prepare a few components. You can cook Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup using 17 ingredients and 10 steps. Here is how you can achieve that.

An exquisite treat to your own self & family on an extremely chilli wintry evening & for sure in any other occasions too, if that calls for a supremely organised Chinese Platters or let me rephrase it as the best Indo-Chinese platters, perhaps

#thc
#thcweek5
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#Sweetcorn
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#Soup
#Christmas2021
#CookSnapChallenge

Ingredients and spices that need to be Make ready to make Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup:

1. 200gms . Boneless Chicken: Preferably, the Breast Meat- Boiled & Diced/Shredded
2. To Taste Salt
3. 1 Cup Sweetcorn Kernels: Poached & Puréed
4. As Required Water: RT- To Boil the Corns
5. 1/2 Cup Button Mushrooms: Well Washed & Chopped into 2-4 halves (Depending on its sizes)
6. 2 tbsps Sesame Oil
7. 2 tbsps Butter: Used in 2 Batches
8. 2 tbsps Spring Onions: Both its Scallions & Chives
9. 1 tbsp Celery: Optional (Recommend though)- I didn’t use it since wasn’t readily available to me at that point
10. 1-1.5 tbsps Garlic: Finely Chopped/Minced
11. 1 tsp Black Peppercorns: Freshly Cracked
12. as required The entire Corn Paste/Purée: Freshly Prepared
13. 3-3.5 Cups Chicken/Veg. Stock
14. 1 tsp Sugar
15. 1.5 tbsps Cornstarch + 1 tbsp Water: RT to prepare the Slurry
16. 1/8 Cup Spring Onions: Greens
17. 2 Egg Whites: Optional (As I’ve skipped the egg whites scrambles this time, just wanted to enjoy it without it)

Steps to make to make Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup

1. Firstly: Separate the Corn Kernels & put it on the boil for about 10 mins time with sufficient water but not excess so that the very water can easily be absorbed & consumed in the very boiling process- A very little bit of its left over water’s fine since while blending it to a purée we don’t need to add in any additional water in it surely
2. 👇🏻 Once that’s done: Set Aside & cut up the well washed & cleaned mushrooms as mentioned above ☝️
   Be ready with rest all other ingredients aforesaid as well to start on with the rest of the cooking process 👇🏻
3. Boil & shred the chicken pieces too & set aside for its later use- Reserve its boiled water ie. the Chicken Stock for using it in the very soup itself 👇🏻
   Separate the eggs from its yolks (it can be used in any other cooking dishes/recipes or baking purposes), for this recipe we need just the egg whites, whisk it well enough until frothy- Set Aside to use at last
4. 👇🏻👇🏻👇🏻
5. Now, heat up a frying pan over the medium-high flame & add in the sesame oil or the canola-
   Throw in the minced Garlic into it alongside the spring onions scallions & chives, sauté until the raw smell goes off & very lightly browned m- In goes the chopped celeries (if using it- I didn’t use as wasn’t readily available then)- Continue sautéing until it all shrinks a bit
6. Now, throw in the chopped mushrooms to it & sauté continues, sprinkle all the seasonings now- Put the flame on the high as mushrooms would tend to release water & if that’s not absorbed immediately while sautéing it’d make the rest other ingredients quite soggy & sluggish which’s not much good to taste
7. Next, is to add on the corn purée to it & swirl it around- In goes the earlier reserved Chicken/Veg. Stock to it, maintain the high heat- Add in the freshly cracked black peppers, salt & rest all other seasonings aforesaid & still left out to be added into it- Also, add in the reserved Corn Kernels to it- Give it all a really good mix altogether until nicely combined and well blended & incorporated perfectly
8. Let it now come to the rolling boiling point, when we need to actually add into it the aforesaid sugar to balance it out perfectly nice & the shredded chicken as well, mixing everything nicely together until well blended & properly combined- Lastly, in goes the Cornstarch slurry to it to thicken the soup perfectly- I had to change my small vessel in between & quickly switch to the bigger one since it’s spilling out all over creating a mess
9. Stir it continuously & vigorously at this point & post adding this cornstarch slurry to it- Also, now is the good time to add into the well whisked egg whites to it with one hand very slowly, gently & gradually in very thin drips while, continuously stirring the soup mixture with the other hand in order to get a nice toppings or textured surface to it, sprinkle now the reserved spring onion greens as its garnish perhaps on the top
10. Turn off the flame & transfer it to a separate large serving bowl or desired quantities accordingly- Garnish it your own way, though it isn’t called for much- It’s now absolutely ready to be served super hot with or without your choicest condiments-
    Time to completely relish this DELISH at the comfort of your own cosy Dein, on any time of the wintry chilli weathers

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So that is going to wrap this up for this exceptional food Easiest Way to Prepare Quick Chinese: Creamy Sweetcorn Chicken-Mushrooms Soup. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!