Sunday, June 5, 2011

Chinese Chicken & Corn Soup

This is probably one of the best soups I have ever made, if I do say so myself. It tasted authentic and I just couldn't get enough!! It was also quick and easy to make, and stored well for lunches and dinners to come.

3 cups (750ml) chicken stock
1 cup (250ml) water
2 tablespoons Chinese cooking wine or sherry
3cm piece (15g) fresh ginger, grated
1 clove garlic, sliced thinly
2 teaspoons salt-reduced soy sauce
2 (400g) chicken breast fillets
1 egg
420g can creamed corn
310g can corn kernels, rinsed, drained
3 green onions (green shallots), sliced thinly

Bring stock, water, wine, ginger, garlic, soy sauce and chicken to the boil in a large saucepan over medium heat. Reduce heat and simmer for about 7 minutes or until the chicken is just cooked through. Remove chicken from stock; when cool enough to handle, shred coarsely.

Return stock to the boil. Break egg into a small bowl and whisk lightly. Slowly pour egg into stock, whisking constantly so it forms small threads.

Add creamed corn, kernels and chicken to stock and return to the boil.

Ladle soup into serving bowls and sprinkle with onions.

Suitable to freeze without egg. Not suitable to microwave.

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