Joined: 25 Aug 2006
|Posted: Mon May 05, 2008 11:44 am Post subject: easy Chinese chicken & corn soup
|You know that soup you buy at chinese restaurants? Usually it's really thin - like they've watered it down but you can make it at home and have it as thick as you like.
All you need is:
creamed corn or frozen corn kernels (or tinned corn)
cooked chicken or raw chicken
food processor or blender
If using raw chicken and frozen corn, cook the chicken (whole piece, not chopped up) in the stock, then take chicken out and cook the corn in the stock.
Chop up the chicken. Blend most the stock/corn mixture in processor - but leave some of it chunky. Return to the pot and add the chicken. Now blend a spoonful of cornflour and cold water until it's smooth and tip into the soup and bring to boil - this will thicken it slightly. Stir in a couple of beaten eggs and turn off heat - the eggs will cook in the soup, season & serve. Obviously the more corn you add, the thicker the soup will be.
If you have fresh parsley or spring onions (green onions) or chives, chop some up finely for garnish - the little flecks of green look very pretty in the soup.
If you don't have a food processor - use tinned creamed corn and just mix that into the stock, bring to the boil and add cooked chicken, then thicken with cornflour and add the eggs. Quantities are roughly - about 1 can stock + 2 cans creamed corn + 1 piece of breast chicken is usually enough - I've used chicken from a cooked bbq chicken or a piece of KFC with the batter picked off.
It only keeps a few days in the fridge - but you'll eat it up before then anyway!
"If wishes were horses, beggars would ride." Dreams, however, are a different matter - you should have a whole stable full of those.