One of our favorite cuisines (or mostly an Indian who grew up in India) is Chindian. That is Chinese + Indian. Fusion was invented a long time ago in India by merging the two cuisines together.
I grew up in Bombay, India and fried rice with Basmati rice as opposed to Jasmine rice was the norm, lots of spices and a bowl of red chili sauce kept by your dinner plate was also the norm. Spicing up and garnishing generously with fresh cilantro was the way we ate Chinese food there. From the age of 5, until today, I am incapable of beginning a Chindian meal without my bowl of piping hot sweet corn chicken soup.
So when Aarti Sequira on Aarti Party did a show on Sweet Corn Chicken Soup I just had to make it! One thing I do when I have extra chicken bones is make a large batch of fresh chicken stock and freeze them in separate containers. This made making the soup easier and quicker.
Aarti also made it with Hoisin Ham ‘n’ Cheese and I served it together too for a soup and sandwich dinner. Highly recommend both the dishes and I also recommend serving them together.
- Bring to a boil 2 cups chicken stock with 1 cup water, 1 chicken bouillon cube, 2 tsp ginger-garlic paste, 4 scallions, finely chopped (white and green parts)and 1 tsp sesame oil.
- Add 1 14oz can of creamed style corn.
- Dissolve 3 tbsp cornstarch in 3 tbsp water and mix into the soup with 1 tsp unseasoned rice vinegar.
- In a separate bowl whisk 2 egg whites. Turn the heat to low and in a steady stream stir the whisked egg whites into the soup and stir the soup in circles to form pretty white wisps of egg.
- Taste and season with salt and pepper.
- Serve with soy sauce.
To make chicken stock, boil 10 cups water with 1 large onion cut into 4, 1 carrot, 1 large piece of ginger (4–5”) along with 2 sticks celery and peppercorns.
Bring to a boil, strain and let it cool.
Divide into 5 containers and freeze for later use.