my soup sucks

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when ever i make chicken corn soup it never end up taste good…
i dont know where i m wrog may b i dont make good chicken stock or i dont know

so please share your recipe of chicken corn soup

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Re: my soup sucks

well it depends alot on chicken stock , if that tasts good, u will get tasty soup. the way i make chicken stock is i add, onion, garlic, black pepper, salt. i use crushed black pepper , so it can give broth a bit of color , i cant stand that totaly white chicken stock.

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Re: my soup sucks

Exactly how do you make it Suhaina? & what do you put in it?

Chicken corn soup has very few ingredients. Also Chinese salt makes a huge difference.

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Re: my soup sucks

Last I made soup using chicken stock made from chicken powder. Don't use chicken powder please it makes soup very heavy in terms of digestion. Just use stock made from chicken bones. Don't add chinese salt MSG it's very bad for health. Just use simple seasoning like salt, white pepper & black pepper. Add corn flour that makes the stock think and in eatable form.

If available use cream of corn. I don't get it near my home but in all recipe books it has been mentioned to add a can of it or whatever the quantity was suggest.

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Re: my soup sucks

Canned soup.

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Re: my soup sucks

I recently did some research on msg & it turns out yes its a controversial ingredient since many years now but it hasn't been proven that its actually bad for our health. I use less but I do use it when I am cooking Chinese food. I used to make Chicken corn soup & there was always that right taste missing. Then my mom told me to use Chinese salt & there is no doubt that msg was the missing ingredient.

Diamond is right about the cream of corn (sweet corn cream style) That's what its called here. It'll also make a difference in your soup.

This is the exact "hisab" I use for Chicken & Corn Soup

Chinese Chicken & Corn Soup

1 whole chicken (cut into pieces)
24 mugs water (note its those large coffee mugs)
3 teaspoons salt
1 teaspoon black pepper powder
3 teaspoons Chinese salt
1 14.75 oz can sweet corn cream style
1 14.75 oz can whole corn

1 cup corn flour mixed with cold water (tea cup in Desi language)
1 egg beaten

Make your stock with the first five ingredients. Note when the water comes to boil, lower the heat to low medium & cover the soup. This will ensure that your chicken will cook without the actual taste of stock evaporating (sounds silly but its true)

Once the chicken is done. Separate the bones from chicken. Shred the chicken but in larger pieces. In the mean time add both of the corn cans in the stock & let it cook.

Then add chicken, bring to boil. Add corn flour. Then add egg. Lower the heat and simmer for 5 minutes & soup will be done.

Google or youtube the right way of adding corn flour & egg to your soup. That can be pretty tricky. You can adjust the amount of corn flour if you think the soup is too thick for you.

Also I have noticed soup with boneless chicken stock doesn't taste as good as soup with "haddi wali" chicken.

If you are not comfortable in using msg. Omit it. Taste will change big time though.

p.s If someone else reposts this recipe elsewhere besides Gupshup, we are gonna have issues then.

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Re: my soup sucks

what is your recipe?

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How do you get your jiaozi or hun ton to close correctly and evenly without opening in the boiling water?

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I am guessing the second thing is won tons?

I have never cooked any of these at home. I would say don't fill them too much and just make sure the edges are firmly pressed. Interlock the wrapper or dough basically.

Hope that helps.

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Re: my soup sucks

i agree bint naeem, MSG gets a bad rep from fear-mongering.. there's nothing bad about it except maybe for the sodium. i totally love how it bumps up all the flavors.

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Re: my soup sucks

^ a chef told me once, that there are 2 items you would never find in a chefs kitchen, msg and meat tenderisers, both massive nono's, both due to health reasons

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Re: my soup sucks

imho, that "chef" had no idea what he was on about. can you name what the "health reason" for avoiding MSG is? every single east asian cuisine from vietnamese/indonesian/malay/philipino/chinese/japanese use a ton of glutamate, either from MSG or from fish sauce/shrimp paste or from sea weed in their cooking for generations. not an issue.

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Re: my soup sucks

Here's a quick and easy recipe for chicken corn soup:

In a blender lightly mash half cup corn and keep aside.
Take half more cup of corn and keep aside.

Now pour a litre of water in a pot and boil it, add 3 cubes of chicken stock. add in the mashed corn .. and the whole corn ... let it all boil on low heat for a while so that corn releases its essence.
Then stir fry very small boiled chicken chunks in half tsp garlic and black pepper and half tsp vinegar and half tsp soya sauce .. and add it to the soup
then beat an egg and add salt and black pepper to it ... and add it slowly into the pot and stir veryvery lightly. give it a minute and then add 3tbspoons of cornflour into half cup cold water , add this into the soup , mix and after a minute take it off the flame ..

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Re: my soup sucks

yes follow CB's advice. i made her hot and sour soup yesterday(AGAIN) a BIG pot..... um um good.

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Re: my soup sucks

Queer you are so right. It gives the right "kick" to whatever dish you make.

Clothesmad Chefs never tell you their secret ingredients. Also since some people get "msg conscious" maybe he just thought there was no need to tell you.

I have been eating Chinese food since I can remember. That is my mom's hand made & she has been using Chinese salt since a long time. That is more than 18 years now. Numerous times she has come across people that don't approve of Chinese salt use. If she is making Chinese food for those people she doesn't add msg for their sake but other than that as I said we have been consuming it for a long time now. Neither one of my family member has had any issues so far Alhumdulillah.

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Re: my soup sucks

what’s wrong with the ready made chicken corn soup in the stores? :konfused: they taste decently good

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I think the key is good broth. Make sure you have enough chicken for the amount of water you are using, add onion, tomato, salt, ginger garlic paste, salt, blk pepper. I even add a cinnamon stick, 3-4 cloves, and a big black ilaichi. Once you have a good yakhni, strain it, get all the juices out of those tomatoes and onions. Take the chicken off the bones. Add it to the clear yakhni, add some corn, check the seasoning. Thicken it with corn flour. Add the egg after thickening it with cornflour/starch.

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Re: my soup sucks

This is the reason "thela" soups in Pakistan taste extremely good than those sold in expensive restaurants!

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i make it with fresh corns crushed but i guess there is something wrong with chicken stock..i dont like the taste of chicken stock plus i have to put alot of cornflour because soup doesnt get thick with less quantity :smack:

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i m so agree with broth
lusi are sure about ginger ,tomatos???? i never heard it
and putting cinamon and black alaichi???? will not these 2 thing give u desi garam masla flavout to the soup