This is an Indian-Chinese soup that is a staple in most Chinese restaurants in India. Indian Chinese is what I call “Chinese food even the Chinese have never had.” The whole cuisine was born out of homesickness and necessity. When Hakka workers migrated to India, they tried to re-create their home cooking, but used locally available ingredients. This has spawned a whole subcuisine of the sort that is impossible to find elsewhere. This is a fast, comforting starter that is kid-friendly while having plenty of flavor for the grown-ups. You can also double the chicken and serve it as a meal instead.
- Yield: 6 Servings
- Total Time: 30 Minutes
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 3 cups water
- 2 (14-ounce) cans creamed corn
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon white pepper
- ¼ cup water (optional)
- 2 tablespoons cornstarch (optional)
- 1 to 2 tablespoons toasted sesame oil
- ¼ cup chopped scallions (green part only)
- In the Instant Pot, combine the chicken, water, creamed corn, vinegar, soy sauce, salt, and white pepper.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- If you are using cornstarch to thicken the mixture, in a small bowl, stir together the water and cornstarch to make a slurry. Select Sauté on the Instant Pot. When the soup boils, stir in the slurry and cook, stirring continuously, until soup is slightly thickened, 2 to 3 minutes. Select cancel.
- Stir in the sesame oil. Divide the soup among six serving bowls. Garnish with the scallions and serve.