Chicken and corn soup is not a regular dish on our dinner table. As much as I love the soup (it's so easy to make and tasty!), B isn't a fan. I reckon it's a bit sweet for his liking, and it's not the traditional Chinese double-boiled or simmered soups that he's used to. It's one of my favorites anyway, so I want to share this recipe here.
This soup is full-bodied as you can see from the photo it is rather thick. No starch was used to thicken it, the whisked egg added near the end of cooking process did the trick. You can use left over roast chicken for convenience, or diced hams for some variations.
Here's my version of chicken and corn soup.
Ingredients
150g chicken meat
400g canned creamed corn
2 bowls water
1 egg, beaten
1 tbsp Shaoxing rice wine
Dash of sasame oil
Salt to taste
Method
Bring water to boil and simmer chicken until it is cooked, about 20 minutes. Remove chicken, let cool and shred meat. Keep the water and use as a stock.
Combine creamed corn, stock and wine. Bring mixture to a boil over medium heat, stirring occasionally. Add the shredded chicken and slowly stir in beaten egg. Reduce heat. Dash in salt and sesame oil.
Stir well and serve hot.
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