Chicken corn soup

    This is a rather Chinese-Bangi or Bengali-Chinese version of chicken corn soup. Serve hot with sauce.


    Dhaka, Bangladesh
    1 person made this


    • 1/2 of a whole chickem
    • 1 tablespoon of soy sauce
    • salt as needed
    • 2 big onions, sliced into rings
    • green chilies-as preferred
    • 1/2 cup of corn flour
    • water as needed ( hot and regular temperature)
    • 2 eggs


    1. Cut the bones out of the chicken and boil 10 cups of water.
    2. Meanwhile, cut the chicken meat into small pieces and mix with soy sauce, salt, onion slices, green chilies, corn flour and 10 cups of water. Set aside.
    3. When the water dries down to half of the original volume, then add the chicken meat mixture.
    4. Add hot boiling water, around 4 cups, and cook until the water dries up to form a thick soup. This should take around 10-12 minutes.
    5. Now crack 2 eggs and stir well.
    6. Serve hot with chili sauce.

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