I have a thing for age-old remedies.
I just posted about turmeric milk, and how it’s gaining popularity in the west. Another staple that gained hype in recent years is ‘bone broth’, or simply put…plain old stock. There have been studies that prove that chicken broth does indeed help relieve symptoms of a cold. But who needs studies to prove it? If you’ve had a bowl of hot chicken soup during a cold, you know how it makes you feel.
Whenever you have a cold or even a slight disturbance in your overall health, doesn’t it remind you how great of a blessing good health is? When we’re healthy, we kind of forget the misery even a minor cold can bring us. That’s why it’s so important to feed ourselves nourishing and healing foods…like this chicken and corn soup.
This recipe uses bone-in chicken to make a stock, and the stock is then thickened with a potato. You can leave out the potato and use cornstarch as well, but the potato adds a layer of creaminess without the use of cornstarch. I’ve done it both ways and loved the results.
Another recipe you may like is my Pakistani-Style Cashew Chicken. In that, I take a Chinese recipe and give it a Pakistani kick. Hiyaaa!
Gluten-Free Buckwheat Flour Roti
- 1 cup buckwheat flour
- 1/2 cup or less warm water or milk
- 1/8 tsp salt optional
- oil or butter for brushing
- rice flour or other gluten-free flour to dust the work surface
In a medium bowl, combine the buckwheat flour and salt (if using). Add the warm water or milk, a little at a time, while continuing to mix the flour with your hands. Make sure the liquid is well absorbed before adding more. Mix and knead until a soft and elastic dough forms. You do not need to knead this dough excessively as you would for traditional rotis.
Heat a tava, griddle or non-stick (preferably cast iron) skillet to medium heat. You may need to lower the heat when you start making the rotis.
Flour your surface with gluten-free flour. Form the dough into small balls (a bit larger than golf-ball sized), then use a rolling pin to roll them out into round circles about 6 inches in diameter. Turn using a spatula and flour them as needed.
Using a large spatula, carefully lift the rolled out roti and place it on the skillet. Let it cook for about 30 seconds, then flip and smear it with a bit of oil or butter. Let this cook for 15-20 seconds then flip again, adding more oil or butter, if desired. Flip a couple more times, while pressing gently, until the roti is completely cooked. Clean the pan with a slightly damp tissue and remove from heat or lower the heat if needed. If you have a gas stove, you can try using the direct heat to let it puff up. Serve immediately.
Pakistani Chinese Chicken and Corn Soup
For the Stock
- 3-4 pieces of chicken bone-in
- 1 potato peeled and cubed
- 1 green chili
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 1/2 cups of water
For the Soup
- 1 tbsp butter
- 1 small onion finely chopped
- 2 cups additional chicken broth or stock
- 1/2 cup sweet corn roughly crushed
- 2 tsp soy sauce
- 1 tsp ginger crushed
- 3-4 garlic cloves crushed
- 1 egg lightly whisked
- pinch white pepper
- lemon juice optional, for garnish
- 3 tbsp sliced green onions or 2 tbsp chopped cilantro (optional, for garnish)
- 2 tsp sesame oil optional
In a medium sized pan, bring water, chicken, green chili, salt and pepper to a boil on medium high heat. Once it comes to a boil, reduce the heat to low and cover. Let it cook for 15-20 minutes or until chicken is tender.
Remove the chicken pieces and add in chopped potatoes. Raise the heat to medium-high, once it comes to a boil, lower the heat. Let the potatoes cook uncovered for about 10-15 minutes. Meanwhile, shred the chicken. It should come to about a heaped cup of shredded chicken.
Blend the potatoes with the remaining water in a high-speed blender or food processor.
In a dutch oven or stock pot, melt butter over medium heat and add the chopped onion. Sauté until lightly golden and add garlic and ginger. Continue to sauté until the raw smell disappears. Add the chicken broth, blended potato stock mixture, corn, shredded chicken and soy sauce. Add a pinch of white pepper.
Turn off the heat. Slowly add in the egg while stirring so that it forms ribbon-like threads. Add the sesame oil, green onions or cilantro. Taste and adjust seasoning. Serve hot.