Corn (Manglai Maiju) & Chicken Soup
I have a weakness for this delicious multi-coloured corn that grows abundantly in my home district of Dima Hasao. These are available till the end of summer and we love them best either boiled or roasted. Called manglai maiju(manglai/corn, maiju/sticky rice) this variety of corn is fragrant and has the texture of sticky rice.Today I made a simple soup using these corn kernels. The kernels are smaller than regular yellow corn kernels but high on taste and flavour. The smell wafts across the house when manglai maiju is cooked.
Although I have used the description multi-coloured, this particular batch was all purple. But darker varieties look better in dishes whether they are mixed into fried rice, pulao, savoury muffins, or in this case, soup. There is a slight difference in colour between cooked and uncooked varieties as you can see from the photos.
450ml chicken stock
1/2 cup cooked corn kernels
A quarter tsp coarsely ground black pepper
Salt to taste
1 tbs dark soya sauce
A small piece of ginger, crushed
1 egg, lightly beaten
2 chillies, one green and the other red for the garnish
Put in the shredded chicken, soya sauce and crushed ginger and simmer for about 12-15 minutes.
Season with salt and pepper.
Add the beaten egg, give it a gentle stir and remove from the flame.
Remove the chunk of ginger from the soup.
I used chillies that were not all that hot so all the seeds were not discarded. This dish is a great way of using up left-over boiled corn or chicken.