Creamy Chicken Soup with Egg Garnish – Detailed Recipe

The chicken soup provides comfort through its combination of rich broth with tender shredded chicken and mild Asian spices. The soup thickens through corn flour and it reaches its final form with boiled eggs and chili sauce which makes it perfect for cozy nights and family meals and times when people want delicious yet healthful food. This dish requires two people to cook it who must start by boiling chicken until they reach the final step of garnishing the dish.

Ingredients

• Chicken: 250 grams
• Garlic cloves: 2 (finely chopped)
• Onion: 2 tablespoons (finely chopped)
• Butter: 2 tablespoons
• Black pepper powder: to taste
• Salt: to taste
• Chinese salt (MSG): ¼ teaspoon
• Eggs: 3 (boiled)
• Chili sauce: 2 tablespoons
• Soy sauce: 2 tablespoons
• Corn flour: ½ cup
• Water: as required (approximately 6 glasses)

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Step-by-Step Cooking Instructions:

Step 1: Preparing the Chicken Stock

Begin by taking a deep cooking pot or saucepan. The pot should receive six glasses of water which will be followed by the addition of 250 grams of chicken and salt that should be added according to individual taste preferences. The pot needs to be heated at medium temperature until the chicken reaches its boiling point. The cooking steps create the chicken stock which serves as the initial taste foundation for the soup.

Let the chicken cook until the water reduces from six glasses to about four glasses. This reduction process leads to stock creation which becomes more intense because of increased concentration. After the chicken reaches its complete cooking state the chicken pieces should be taken out from the stock and placed on a plate. The stock should be saved because it will serve a purpose in the future.

The chicken should reach a slight temperature drop before people can use their hands or fork to shred the meat into tiny pieces. The shredded chicken should be kept for future use.

Step 2: Sautéing the Aromatics

The separate pan needs to be heated at a medium temperature. The recipe needs 2 tablespoons of butter to be added to the pan.

The chef should start cooking the garlic and onion through slow cooking until they become tender and develop their aromatic properties. The soup flavor changes when you let them turn brown so you should avoid this process. The objective is to extract their fragrance while constructing a gentle flavorful foundation.

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Step 3: Combining the Stock and Seasonings

The chef should start pouring the chicken stock (yakhni) into the pan which contains the sautéed garlic and onions. The cook needs to keep stirring the food until every ingredient in the recipe reaches complete mixture.

The cook should start by adding salt until the taste matches his preference and then he should add soy sauce and Chinese salt (MSG) and black pepper powder and a small portion of the shredded chicken. The chef should combine all components together before he starts to heat the pot until it starts to reach a gentle boiling point. The chef has to wait for several minutes until all the tastes combine together to make the broth.

The chef should taste the soup at this point to determine if it requires more seasoning. The soup should have a balanced savory taste with a mild peppery kick.

Step 4: Thickening the Soup

The corn flour needs to be combined with water until you achieve smooth consistency which has no visible lumps in the separate bowl. The mixture should have a smooth consistency which allows it to be poured.

The chef should introduce the corn flour mixture into the boiling soup while he keeps stirring the pot. This step is essential because it prevents lumps from developing. The chef should continue stirring until the soup reaches your desired thickness.

The chef needs to stop cooking the soup when it achieves a thick texture which has a silky appearance. The timing of cooking all elements after adding corn flour becomes essential because overcooking makes the soup excessively thick and sticky.

Step 5: Final Assembly and Garnishing

The serving bowl must be readied, and the soup must be poured into it. The remaining shredded chicken is needed on the dish as it enhances the appearance of the dish as well as the consistency.

The boiled eggs must be cut into halves or quarter and then put on the soup. The final step you need to do is to put chili sauce to get the mild spiciness. The chili sauce makes the bright visual effect and it will be delicious to enjoy the mild spiciness with the creamy base of the soup.

Serving Suggestions

The chicken soup should be served hot because that is the time when it tastes the best. This can be served with toasted bread and garlic croutons and some plain dinner rolls. It can be used as a starter and then as a light main course dish.

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Final Notes

Taste can be varied via the recipe in several ways; it can be altered according to what the consumer wants. They can change the consistency and amount of spice and seasoning used. It provides nutrition by adding shredded, moist chicken to the rich stock and heavy egg garnish.

Cooking up a nice chicken soup at home for your family and guests also contributes to the warm dining atmosphere.