It’s been a busy Holiday Season and although I’ve been cooking a lot, I haven’t really had the time to do many recipes lately. But, I’m back and I’m determined to post more this year.
I got a lot of encouragement and ideas from my family that visited over the holidays, to expand PictureTheRecipe and improve on it. As part of their suggestions, I’m going to stop being so hard on myself with recipes I actually do that don’t make it on the blog and start posting more recipes including simple day to day dishes. I’m starting today with a Indo-Chinese favorite…Sweet Corn Chicken Soup.
This soup is perfect for this weather cos it’s a comforting healthy soup with sweet corn kernels in a flavorful chicken stock with egg drop. It’s simple to make, warming and delicious…everything you’re looking for a winter dinner.
Sweet Corn Chicken Soup Recipe
* 1 large Chicken breasts (or 2 small ones)
* 1 (15oz) can of Sweet Corn
(you can also used cream style corn if you like)
* 5-6 cups Chicken Stock/broth
* 1 small Onion
* 3 cloves Garlic
* 2 thin slices of fresh Ginger
* 1 1/2 tbsp oil
* 2-3 tbsp sugar
* Seasoning salt (according to taste)
* 1/2 tsp ground white/black pepper
* 1 tsp soy sauce
* 2 tsp rice vinegar
* 1 tsp Sesame oil
* 2 egg whites
* 3 green onions, finely sliced
* 2 tbsp corn startch
– Start by finely dicing a whole onion.
– Heat some oil in a pot and sautee the onions on medium heat for a couple minutes until they turn soft and translucent.
– Then finely mince some garlic and about a 1/2 tsp of fresh ginger and add it to the pot, stirring to mix everything.
– When the aromatics have cooked a little, place a cleaned chicken breast (trim any fat from it) over the onion mix and pour in 5-6 cups of chicken stockover the top.
– I added a little pouch of concentrated chicken broth flavor boost, as my stock was rather watered down. Bring the stock to a boil, cover the pot and turn down the heat to a gentle simmer.
– Allow the chicken to cook for about 30 minutes, turning over the chicken half-way through the cooking process, so it cooks evenly.
– After the chicken it cooked all the way through, carefully remove the chicken breast into a dish and set it aside to cool.
– While the chicken is cooling down, turn the heat of the soup up add a can of drained sweet corn to it.
– Next add some sugar (2-3 tablespoons, depending on how sweet the corn was), seasoning salt (according to taste), pepper, soy sauce, vinegar and sesame oil. Stir the soup well.
– Seperate 2 eggs and whisk the egg whites with a fork.
– Now start stirring the soup with one hand to create a little whirlpool and pour the egg whites with a steady stream into the swirling soup, thereby creating little ribbons of egg in the soup. It may not look pretty, but it tastes delicious and adds nutritional value to the soup.
– Shred or dice (which ever you prefer) into bite size pieces and add it back to the soup.
– Give the soup a taste and adjust the seasonings according your taste. If you’d like it little sweeter add a dash more sugar, or little tangier add more vinegar, or more salt etc.
– Add some finely sliced green onion to the soup (reserving a little of the green part for a garnish).
– To thicken the soup, dissolve 2 tablespoons of corn starch in a little water and add it to the boiling soup while stirring.
– Let the soup thicken to your desired consistency and then turn the heat off.
– Garnish with some fresh green onion slices & serve hot.