Monday, March 19, 2007

Chicken and sweet corn soup

Ive watched Dad make this for 20 years... I dont use measurements when making my own but for the sanity of others here are the guesstimates.

  • 1 litre of chicken stock liquid
  • 500g skinless chicken minced, finely chopped
  • 1 cups of corn kernels (optional)
  • 1 x 420g cans creamed corn
  • Salt and Sugar
  • 2 egg beaten
  • ½ cup shallots sliced
  • Sesame Oil
  1. On a med heat, Put the 1 cup of stock in the pot, add the minced chicken, stir to break up the mince into individual bits. The hot water will seal the meat.
  2. Add the Cream corn, corn kernels and remaining stock in and stir well. Simmer, season to taste with sugar and salt, (MSG allowed but in tiny quantities)
  3. After seasoning bring to boil, then turn down the heat, stir in beaten egg, DO NOT allow another boil.
  4. Serve in a big tureen or individual bowls, garnish with a few drops of sesame oil and some chopped shallots.
Serve with a bowl of steam rice (Suggestion: mix the two – childhood favorite)

  • The consistency depends on your cream corn and stock ratio. I always liked mine chunky. (I’m a texture girl) so I minimized the stock and added HEAPS of corn kernels. If you find that you’ve added too much stock, add more cream corn and vise versa.
  • Don’t boil the soup after adding the eggs or you get yucky egg scum. (its edible but looks gross)
  • Shallots are for dressing, don’t add at the beginning or they go soggy.
  • Chicken can be breast or thigh, thigh is more succulent but breast is healthier
  • Chicken Stock - make it or fake it. It’s a matter of preference. I don’t have enough freezer room so I fake it. But if you fake it you should at least use good fake stuff. Try Knorr Chicken Broth Powder. It doesn’t have the oil or the green bits issue that Maggi chicken stock has.

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