Recipe
Why make it
A thick, gently peppery soup of shredded chicken, sweet corn and silky egg ribbons, in the style of Pakistani Chinese restaurants. Easy to make at home on a cold evening.
Serves 4
+ 10 more in the full recipe
Step 1 of 9
Put the chicken, 1.5 litres cold water, ginger, garlic, peppercorns and 1 tsp salt in a pot. Bring to a boil over medium-high heat and skim off the grey foam that rises.
Step 2 of 9
Reduce the heat to low, cover with the lid slightly ajar and simmer until the chicken is cooked through (74°C in the thickest part) and the meat pulls away easily from the bone.
Step 3 of 9
Lift out the chicken and set it on a plate. Strain the stock through a sieve into a bowl, then return about 1.2 litres to the pot. Discard the ginger, garlic and peppercorns.
Step 4 of 9
When the chicken is cool enough to handle, remove the bones and shred the meat very finely with your fingers or two forks. Meanwhile, put the sliced green chillies in a small bowl with 60 ml vinegar and set aside for serving.
Step 5 of 9
Blend half a cup of the corn with about 100 ml of stock until nearly smooth. This gives the soup body and a creamy sweetness.
The last 4 steps are in the full recipe.
Cook’s tip
Add the cornflour slurry in a thin stream and stir constantly to avoid lumps. Re-stir the slurry just before pouring, as the cornflour settles quickly.
Ready to cook?
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