|Chicken and Sweetcorn Soup|
Last week it was used for soup. It can be quite tiresome removing every little bit of chicken from the bones and adding it to the stock, but last week I found it quite soothing, therapeutic really, especially if you are not in a hurry.
This chunky chicken stock was then adapted from a recipe from Kylie Kwong's Simple Chinese Cooking. Its a lovely book and very well set out including instructional photos and full page colour shots.
4 cobbs sweet corn - I used two tins of corn
1 small white onion
1 garlic clove
2 in knob ginger
2 tablespoons vegetable oil
1 teaspoon salt
1/2 cup shao hsing wine or dry sherry
7 cups of chicken stock
200g chicken breast cut widthways into 1/2 in slices (I used chicken from my carcass)
2 teaspoons light soy sauce
2 eggs, lightly beaten
1 tablespoon finely sliced spring onions
I know what you are thinking -"here we go with all those ingredients again" but really there is nothing out of the ordinary.
If using cobs remove the corn from each cob by running a sharp knife down the sides of each cob. I opened a couple of cans, drained.
Peel and dice onion and garlic.
Peel ginger and cut into thin julienne strips.
Heat oil in a heavy based pot and saute onion, ginger, garlic and salt for 1 minute.
Add wine or sherry bring to the boil
Add corn and chunky chicken stock bring back to the boil, simmer for 30 minutes.
Remove any impurities during the simmer time. If using fresh chicken add now and cook until tender.
Add soy sauce and simmer for a further minute.
Slowly pour in beaten egg in a thin stream, stirring constantly with a fork.
As soon as the egg forms fine "ribbons" remove from the heat.
Serve into bowls and garnish with spring onions.
This made 4 large bowls - a perfect lunch or first course.