Gosh I love this colder weather!
Rugging up… sleeping in (if your kids let you)… and of course hot soup with crusty bread. Mmmm….
This recipe was a favourite of my mum’s. She used to make it for us quite a bit and it reminds me of her every time I cook it for my kids now (like a lot of the food I cook I guess). She would even use a variation of this recipe when making the very rare (and sometimes controversial amongst my friends), coveted and traditional shark’s fin soup. We would only have this version though on very special occasions – birthdays, Chinese New Year, Christmas etc. I have to say I haven’t had it now in many years. Not since before my mum passed away.
You don’t need the shark’s fin though to enjoy this yummy soup. It is wholesome, filling and delicious even without it. Very easy too – which is always a bonus and also dairy and gluten free.
I have put the “Chinese” in brackets above because… well when you ARE Chinese (like me)… then I figure that any chicken and corn soup I make is therefore Chinese by default right? 😉
But for all of you “round-eyes” out there (;D) you might like to clarify that you are making a “Chinese version” of whatever it is you white-people usually do with chicken and corn soup – wink wink har har! (I can see my all my friends all rolling their eyes at me (yes Deb I can see you!) – I hope this reads in the light hearted spirit that it is intended… and not actually as something racist!!)
I made the pics “Stray-lian” by serving mine with crusty bread (ROFL!).
Seriously though (*wipes tears from eyes*) – I hope your family enjoys it as much as mine does.
1L (4 cups) chicken stock
Shredded BBQ chook (yup – the kind you buy at Coles for $8) – use the 2 breast fillets skin off (I usually pull the rest of the chicken meat and freeze it in snap lock bags to make sandwiches out of later in the week); otherwise you can use 2 fresh chicken breast fillets and cook them in your stock first before shredding
2 teaspoons Microplaned fresh ginger
1 tablespoon cornflour mixed with a little bit (about ~60 mL) of cold tap water
1 x can creamed corn
1 x can corn kernels, rinsed, drained
2 egg whites
1 teaspoon sesame oil
- 1 tablespoon light soy sauce
6 green shallots, ends trimmed, thinly sliced diagonally (and a sprig of coriander if you like)
- Leek (white part only – diced) – optional
- 1 tbs of vegetable oil (to fry leek)
Salt & freshly ground black pepper
If you are using fresh chicken fillets – place them in your stock in large saucepan and bring to the boil over high heat. Simmer for 5-10 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
- If you are using leek – heat your oil and fry the leek until translucent; add to your stock.
Add your ginger and soy sauce to the simmering stock
- Add the chicken, creamed corn, corn and and continue to heat, until simmering again (about 10 min).
Mix cornflour with water in a small bowl. Gradually stir the cornflour mixture into the stock mixture and continue to simmer until the soup thickens slightly (won’t take long – maybe around 2 minutes). Keep the soup at boiling point to add the eggs
Use a fork to beat the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
- Serve with a sprinkle of chopped spring onions (+ sprig of coriander if you like)
Please post me a pic if you give it a try!!
Catch you Monday for another blog article by yours truly about ABSENCE SEIZURES (blanking out episodes).