Chicken Corn Soup

The little red dot is a drop of Sriracha chili sauce

This is one of my family's favourite soups to order at a Chinese restaurant, so here is my take on it. It is a popular item on Chinese menus in Kolkata, India and can also be found at Indo-Chinese Hakka restaurants in Toronto, Canada, where the signs often call out 'Calcutta style Chinese food'. 

Ingredients:

½ lb. freshly ground chicken

1 (10.5 oz.) can creamed corn

1 (10.5 oz.) can whole corn, drained

3 (8 oz.) cups chicken broth

2 (8 oz.) cups water

White pepper & salt to taste

1 egg, beaten

Sriracha chili sauce for garnish

Directions:

1. Brown chicken over medium heat, breaking up the clumps & set aside.

2. In a sauce pan, stir chicken, creamed & whole corn, broth, water & pepper.

3. Bring to a boil over high heat, then simmer over medium heat for 15 minutes.

4. Turn heat off and stream beaten egg into soup while stirring in one direction.

5. Ladle soup into bowls and garnish with 2-3 drops of Sriracha chili sauce.

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