My Version Chicken and Sweet Corn Soup

2013-07-15
Chicken & sweet corn soup 1Chicken & sweet corn soup 2Chicken & sweet corn soup 4
  • Yield : 1.2 lt
  • Servings : 4 to 6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Ingredients

  • 1lt chicken stock (preferably homemade
  • 200g canned creamed corn
  • 100g chicken thigh or breast meat – diced in small pieces
  • 1 level teaspoon -finely grated ginger (optional)
  • 1 large egg – white part only (beaten)
  • 2 dessertpoons dry sherry or rice wine
  • 2 dessertspoons corn flour
  • 2 dessertspoons tapioca starch
  • 5 dessertspoons of water to mix-in cornflour and starch
  • finely chopped spring onions, green parts only – as a garnish
  • Soy sauce (optional)

Method

In a pot add 1 litre of chicken stock with the sherry and creamed corn and ginger (if using) and bring to boil. I used my own homemade chicken stock with ginger in it. Adding extra finely grated ginger to your stock when making this recipe will do no harm provided it is finely grated, the flavour of ginger in this dish I find is mild and really yummy even better for good health during winter. When the mixture comes to boil add the chicken pieces and simmer for about 2 minutes if using thighs and less for breast meat. Mix the flour and starch together with the water and mix in to the simmering soup stirring till thickened. Use one lot of thickener only if preferring a soup that’s not too thick but I prefer using both corn flour and starch. Beat the egg white a little then add to the soup and stir till the whites turn into white strands, this should take no less than a minute. Serve sprinkled with spring onion and soy sauce if you like.

Variations and Suggestions

I used one litre of my own Homemade Chicken Broth for Asian meals listed in my Business Opportunity page. I am currently hoping to market this product. As mentioned in my book, if you master my homemade stock/broth and make plenty of it and then freeze it, when the time comes to make any of my recipe dishes it would take next to no time at all to produce a dish like this one or any other that you select from my book and blog.  I did just that and had my stock ready-prepared before proceeding with this recipe.  You may use bought chicken stock or make one yourself by adding some ginger to your ingredients. 

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