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Chicken and Sweet Corn Soup
Prepare your stock. I use this stock for chicken and corn soup in preference to other methods of making chicken stock. Place a whole chicken in a pot and cover with water (at least 8 cups).
Into pot add:
1 onion, quartered
4 black peppercorns
large chunk of sliced green ginger (about 1-1/2inches)
fresh parsley (if desired)
Bring to boil and simmer until chicken begins to fall off bones (about one hour). Remove chicken, debone. Strain stock and throw out veges. Put stock in fridge overnight to set the fat. Remove fat and proceed with following recipe,
6C chicken stock
1C finely shredded chicken,
470g can creamed corn
2 chicken stock cubes (vital for extra flavour)
1 tssp sesame oil
4T cornflour
4T water
2 egg whites
2T extra water
5 spring onions (green bit only)
1/2tssp green ginger
extra spring onions
In a large pot, combine:
chicken stock,
creamed corn,
crumbled stock cubes,
ginger
sliced sping onions
salt and pepper
sesame oil
Bring to the boil.
Mix cornflour to a smooth paste with the four tablespoons of water. Add to soup. Stir until soup boils and thickens. Reduce heat, simmer one minute. Taste and adjust seasonings if necessary.
Beat egg whites and extra water lightly. Add to soup in a thin stream, stirring well.
Add shredded chicken. Heat gently. Top with extra spring onions.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
