Oil Free Chicken Soup


  • 250 gm bone in chicken
  • 3 cups of water
  • 2 tsp light soy sauce
  • 1/2 tsp + 1/3 tsp black pepper powder
  • 1 tsp salt
  • Half ear of a sweet corn – kernels removed
  • A few stalks of spring onion
  • 1.5 tbsp cornflour
  • 2 egg whites

Method –

  1. In a pressure cooker, add chicken, water, 1/2 tsp salt, 1 tsp light soy sauce, 1/2 tsp freshly ground black pepper powder and close the cooker
  2. Once it whistles, reduce the flame to lowest and cook for 20 minutes
  3. Open the cooker and strain the contents into a saucepan
  4. Debone the chicken and add it to the strained chicken stock
  5. Heat the saucepan and add 1 tsp soy sauce, 1/2 tsp salt
  6. Bring this to a boil on medium flame
  7. Add the corn kernels and allow it to cook for about 5 minutes
  8. Once it boils, put the flame on low and remove about 1/2 cup of chicken stock and allow it to cook down
  9. Add the cornflour to the removed chicken stock and make a slurry
  10. Add this slurry to the simmering stock
  11. Add the chopped spring onion and stir
  12. Whisk 2 egg whites and pour it in the soup stirring continuously
  13. Add 1/3 tsp black pepper, switch off the flame and serve

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