10 kg Commercial Chicken Corn Soup

Commercial Style Chicken Corn Soup 10 KG Recipe | Chinese Chicken Corn Soup Very Easy Recipe Urdu Video With English Ingredients List - Make At Home Chicken Soup

Introduction

Chicken Corn Soup is one of the most popular soups served at restaurants, Chinese food outlets, wedding functions, catering events, and family gatherings. Its creamy texture, sweet corn flavor, tender shredded chicken, and delicious combination of spices make it a favorite choice, especially during cold weather.

In this recipe, we are sharing a Commercial Style Chicken Corn Soup Recipe for 10 KG Soup.
This recipe is specially useful for restaurants, food businesses, catering services, daig setups, and anyone who wants to prepare a large quantity of Chicken Corn Soup with a consistent taste.

The special thing about this method is that fresh corn is prepared and crushed before being added to the soup.
Chicken is cooked until tender and then shredded into small pieces.
The soup is seasoned with basic spices, and cornflour slurry is added gradually to achieve the right commercial-style thickness.
Finally, beaten egg is added carefully to create the familiar egg ribbons found in restaurant-style Chicken Corn Soup.

This soup can be prepared in advance for gatherings and served hot with soy sauce, chili sauce, black pepper, green chilies, and other favorite condiments.
The recipe is also easy to adjust according to the required quantity.

Whether you are preparing Chicken Corn Soup for a restaurant, catering order, family function, or a large gathering, this 10 KG Chicken Corn Soup recipe can help you prepare a delicious and satisfying soup in a large batch.

Follow the complete step-by-step method below and watch the video to see how Sajna Jee Cooking Time prepares this commercial-style Chicken Corn Soup.

Why You’ll Love This Recipe

• Perfect for commercial and large-batch cooking
• Makes approximately 10 KG of Chicken Corn Soup
• Delicious combination of chicken and sweet corn
• Smooth and thick restaurant-style consistency
• Easy ingredients and straightforward preparation
• Suitable for restaurants and catering businesses
• Great for parties, functions, and family gatherings
• Can be served with soy sauce, chili sauce, and green chilies

Recipe Notes

Recipe: 10 kg Commercial Chicken Corn Soup
Style: Restaurant-Style
Main Ingredient: Chicken And Fresh corn can be used for a naturally sweet corn flavor.
Cooking Method: Medium-heat cooking
Spice Level: Adjust salt and spices according to your taste and the final quantity.
Serving: This recipe is designed for a large 10 KG batch.

Chicken Corn Soup Ingredients List For 40 To 50 Persons Chicken Boneless 750 Grams Corn 3 Big Pieces Corn Starch 250 Grams Eggs 6 Pieces White Vinegar 200 ML Chinese Salt 5 To 6 Tbs OR Chicken Cube OR Chicken Powder Salt 5 Tbs or By Your Taste Red Chili Powder 1 Tbs Black Paper 1 Tbs (( For Garnish)) By Your Choice Soy sauce Chili sauce Green chilies Black pepper Lemon, optional Note: For commercial cooking, adjust the seasoning according to the quantity of soup and your required taste. The video demonstrates the complete preparation method for the 10 KG batch.

How to Start / Prepare

1. Prepare the Chicken
Wash and clean the chicken properly.
Place it in the cooking pot and cook it until the chicken becomes completely tender.
Once cooked, remove the chicken from the stock and allow it to cool enough to handle.
Remove the bones and shred the chicken into small, thin pieces.

2. Prepare the Corn
Clean the fresh corn cobs and remove any unwanted parts.
Using a knife, carefully remove the corn kernels from the cobs.
Crush or grind the corn as demonstrated in the video. The crushed corn gives the soup its characteristic texture and flavor.

3. Prepare the Eggs
Break the eggs into a bowl and beat them well.
Keep the beaten eggs ready because they will be added near the end of cooking.

4. Prepare the Cornflour Slurry
Mix cornflour with water in a separate bowl.
Stir until completely smooth and lump-free.
Keep the slurry ready before adding it to the hot soup.

Easy Cooking Method Step By Step

Step 1: Prepare the Soup Base
Place the required amount of water or chicken stock into a large cooking pot and bring it to a boil.
Add the prepared chicken and crushed sweet corn.
Allow the mixture to cook and boil so that the flavors combine properly.

Step 2: Add Seasoning
Add salt, black pepper powder, and red chili powder according to the required taste.
Mix everything well and continue cooking.

Step 3: Cook the Chicken and Corn
Allow the soup to simmer until the corn is properly cooked and the chicken flavor has blended into the soup.
Keep stirring occasionally.

Step 4: Add the Cornflour Slurry
Stir the cornflour slurry once again because cornflour settles at the bottom.
Slowly pour the slurry into the hot soup while continuously stirring.
Do not add it all at once.
Continue stirring until the soup becomes thick and reaches a smooth commercial-style consistency.

Step 5: Add Shredded Chicken
Add the prepared shredded chicken to the soup.
Mix well and allow it to cook for a few more minutes.

Step 6: Add the Beaten Eggs
Slowly pour the beaten eggs into the hot soup while stirring continuously.
This creates beautiful thin egg ribbons throughout the soup.
Continue stirring gently until the eggs are properly cooked.

Step 7: Final Cooking
Let the soup simmer for a few minutes.
Check the consistency and seasoning.
If the soup is too thick, add a little hot water.
If it is too thin, prepare a small amount of additional cornflour slurry and add it gradually.
Your Commercial Style Chicken Corn Soup is now ready to serve.

Chinese Chicken Corn Soup Recipe Video

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Serving Ideas

Serve Chicken Corn Soup piping hot in soup bowls.
For a restaurant-style presentation, serve it with:

• Soy sauce
• Chili sauce
• Fresh green chilies
• Black pepper
• Lemon juice
• You can also keep the sauces and green chilies separately so guests can adjust the flavor according to their preference.

Storage And Reheating

Allow leftover soup to cool properly before storing it.
Store it in a clean, airtight container in the refrigerator.
When reheating, heat the soup thoroughly over medium heat and stir occasionally.
Chicken Corn Soup can become thicker after refrigeration. If needed, add a little hot water while reheating and adjust the seasoning.
For commercial service, prepare and store soup according to proper food-safety practices and avoid keeping it at unsafe temperatures for long periods.

Common Mistakes to Avoid

1. Adding Cornflour All at Once
This can create lumps. Always add the slurry slowly while stirring.

2. Using Too Much Cornflour
Too much cornflour can make the soup overly thick and sticky.

3. Adding Eggs Too Quickly
Pouring eggs too quickly can create large egg pieces instead of fine egg ribbons.

4. Not Stirring the Soup
Regular stirring helps prevent the corn and thickener from settling at the bottom.

5. Overcooking the Soup
Excessive cooking after thickening can change the consistency.

6. Adding Too Much Spice
Chicken Corn Soup should have a balanced flavor. Avoid overpowering the natural sweetness of the corn.

Some Usefull Tips About This Recipe

• Use fresh sweet corn when available for better flavor.
• Cook the chicken until it is tender enough to shred easily.
• Shred chicken into thin, small pieces for a professional appearance.
• Always mix cornflour with water before adding it to the soup.
• Stir continuously while adding cornflour slurry.
• Beat the eggs properly before adding them.
• Add eggs in a thin stream for attractive egg ribbons.
• Taste the soup before serving and adjust salt if necessary.
• Keep the soup at the correct consistency for commercial service.
• If the soup becomes too thick during holding, add a little hot water and mix well.

Frequently Asked Questions

How much soup does this recipe make?
This recipe is designed for approximately 10 KG of Chicken Corn Soup.

Can I make this recipe for a restaurant?
Yes.
This recipe is especially suitable for restaurants, catering businesses, food stalls, and large gatherings.

Can I use canned corn instead of fresh corn?
Yes, canned sweet corn can be used.
However, fresh corn can provide a naturally sweet flavor and pleasant texture.

How can I make the soup thicker?
Prepare a cornflour slurry with water and add it gradually while stirring until the desired consistency is reached.

Why does my Chicken Corn Soup become too thick?
Using too much cornflour can make the soup excessively thick.
The soup may also become thicker after cooling.

How do I get thin egg ribbons?
Beat the eggs well and pour them slowly into the hot soup while gently stirring continuously.

Can I prepare Chicken Corn Soup in advance?
Yes.
It can be prepared in advance for gatherings and commercial service.
Store it safely and reheat it thoroughly before serving.

What sauces are served with Chicken Corn Soup?
Soy sauce and chili sauce are commonly served with Chicken Corn Soup.
Green chilies and black pepper can also be served on the side.

Final Words

This Commercial Style Chicken Corn Soup Recipe is a great option when you need to prepare a large quantity of delicious soup for a restaurant, catering service, party, or family gathering.
The combination of tender shredded chicken, sweet corn, egg ribbons, and perfectly balanced seasoning creates a comforting and flavorful soup that can be enjoyed by everyone.
The most important steps are preparing the chicken properly, crushing the corn, adding cornflour slurry gradually, and pouring the beaten eggs slowly while stirring.
These simple techniques help achieve the smooth and attractive consistency of restaurant-style Chicken Corn Soup.
If you are looking for a practical 10 KG Chicken Corn Soup Recipe, try this method and follow the complete video by Sajna Jee Cooking Time.

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