Chinese Chicken and Corn Soup

"This is an amazing soup! A little extra effort required but very worthwhile."
 
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photo by Peter J photo by Peter J
photo by Peter J
photo by Kinneret photo by Kinneret
Ready In:
25hrs
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Place water, garlic, bay leaves and chicken into a large pot.
  • Bring to the boil, simmer uncovered for 40 minutes.
  • Skim any scum from surface as it cooks.
  • Remove chicken and remove the meat from the bones.
  • Discard the skin and bones.
  • Remove bay leaves.
  • Shred the chicken into small pieces and add back to the stock.
  • Refrigerate the pot of chicken and stock overnight.
  • Next day, remove all of the fat from the top of the stock and throw it away.
  • Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
  • Bring to boil.
  • Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
  • Beat eggs in a small bowl.
  • Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
  • Serve soup garnished with the sliced spring onion.

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Reviews

  1. canthelpmyself
    made this a few times. It's very yummy. I always add sesame oil and sometimes a dash of soy or ginger depending on what I feel like. Sometimes I also add raw grated carrot into the bowls upon serving. I have also used it as a base for just using chicken legs or thigh fillets. thanks for posting
     
  2. jedi master in trai
    Soup turned out very tasty! This makes a lot of stock with four liters of water so I saved some stock for later use and used two cans of cream corn and one can of whole corn. I also added some fresh grated ginger, some soy sauce, a splash of mirin and a touch of toasted sesame oil. Thanks for the recipe!
     
  3. Naturalcook
    "I'm in heaven", is the response I received from my honey when I cooked this. We were looking for something close to the "real thing" and this is sooo... close. Awesome!!!! Thanks!
     
  4. Kinneret
    I made this for Friday dinner . Not really that much work . We dont have creamed corn in Israel so I put a can of corn in the blender . Our can sizes are different too , but the soup was very tasty , even better the next day .
     
  5. Peter J
    Delicious! I made half the recipe using half a cooked roast chicken from the night before and it turned out great. Next time might try it with a splash of sesame oil as well.
     
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RECIPE SUBMITTED BY

I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!
 
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