Chicken Corn Winter Soup Recipe in Urdu and English; Figure out how to influence CHICKEN CORN To soup with well ordered simple formula video. Making hand crafted soup is simpler than you might suspect. Regardless of whether you’re searching for solid and custom made or snappy and basic, there’s a soup formula for each event!
1 tsp ginger garlic glue
1/2 tsp salt
250 gram chicken with bones
5 some water
1 tsp salt
1 tsp dark pepper powder, leveled
1.2 tsp Chinese salt (Ajinomoto), discretionary
2 egg whites
4-5 tbsp. corn flour or as required for thickness
1/3 glass sweet corn, smashed
3-4 tbsp. white vinegar with 2-3 green chilies
Soy sauce to taste
3-4 tbsp. white vinegar with 1 tbsp. red bean stew glue/sauce
1.In a pot, include 5 some water, salt, ginger garlic glue and chicken. Give it a chance to bubble. At that point cook this blend on medium fire for 10-15 minutes.
2.Remove chicken pieces from stock, and shred into little pieces. Put this aside.
3.Into 4-5 tbsp. of Corn flour (include progressively if required) include water and make a smooth blend of it. Ensure there are no bumps.
4.In a pestle or mortar, squash sweet corn and put this aside. (Include entire corn in the event that you incline toward).
5.Now into chicken stock (yakhni) include 1 tsp salt, dark pepper powder, and Chinese salt, destroyed chicken and squashed corn. Blend it well and let it bubble.
6.Start including corn flour blend gradually and mix persistently to avoid bumps. Modify consistency as indicated by your inclination.
7.In the end, include egg whites and blend persistently so egg whites will convey uniformly.
8.Cook on medium fire for an additional 2 minute.
9.Serve hot with, vinegar, bean stew sauce, soy sauce and Papdi.