Sunday, January 10, 2010

Chinese Sweet Corn and Chicken Soup

Besides spicy food, hot soups are great in the winter time. It really warms up the kitchen and your tummy! This soup is very popular within Chinese households and it is extremely simple to make. Kids love it and they would even eat this soup with rice. It is not heavy like a traditional cream soup, yet it fills you up with the beautiful sweet corn and chicken goodness!

Here's what you need to do to make this wonderful soup:

Serves 3-4 people
1 Fresh Chicken Breast (boneless, skinless. chopped finely
2 Large Eggs (whisked gently with a fork in a measuring cup) 
Creamed Sweet Corn (1 can - about 15 oz)
Yellow Sweet Corn (1 can - about 15 oz)
Chicken Stock (5 cups)
Spring Onion (for garnish. chopped in tiny pieces. about 2 stalks)

Light Soy Sauce (2 tablespoons)
Dark Soy Sauce (1 tablespoon)
Rice Wine, Dry Sherry or red wine (2 tablespoons)
Cornstarch (1 tablespoon)
Sesame Oil
Minced Ginger (1 teaspoon)

Step 1:  Mix chopped chicken with Marinade and set aside for about 10 minutes

Step 2: In a large pot, pan fry chicken over medium heat until half-cooked

Step 3: Over medium heat, add sweet corn into the pot and stir gently for about 3 minutes.
Step 4: Then, add chicken stock slowly. Keep stirring.
Step 5: Add creamed sweet corn into the pot. Stir gently until it comes to a boil.
Step 6: Now, turn down the heat a little, SLOWLY pour the beaten egg into the steaming liquid.
Tips: Using the spatula, slowly make the number "8."  The egg will make a lacy pattern in the soup. Do not go fast. Let it sit after you make the pattern. (Over-mixing will dissolve the egg into the liquid completely and you'll get a whiter colored soup instead of a nice, "egg drop soup" pattern)  
Step 7: Sprinkle spring onion and serve immediately!

Stay Warm!!

1 comment:

  1. good one! will definitely try this out. super easy to make. Thanks Ah Wun