Chinese Chicken and Corn Soup

Recipe by dale7793
READY IN: 25hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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