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September
24
2006

CHICKEN & CORN SOUP

[WW CHINESE P16] 

1kg CHICKEN PIECES

2 litres WATER

2.5cm piece GREEN GINGER

1 ONION

4 PEPPERCORNS

3 SPRIGS PARSLEY

1 TEASPOON SALT

470g CAN CREAMED CORN

SALT

PEPPER

2 CHICKEN STOCK CUBES

1 TEASPOON SESAME OIL

4 TABLESPOONS CORNFLOUR

4 TABLESPOONS WATER

2 EGG WHITES

2 TABLESPOONS WATER [extra]

2 SLICES HAM

5 SHALLOTS

½ TEASPOON GRATED GREEN GINGER [extra]

4 SHALLOTS [extra]

2 CHICKEN BREAST FILLETS [cooked]

PUT CHICKEN PIECES IN LARGE SAUCEPAN WITH WATER, PEPPERCORNS, PEELED & SLICED GINGER, PEELED & QUARTERED ONION, PARSLEY & SALT. BRING TO BOIL REDUCE HEAT & SIMMER GENTLY, COVERED, FOR ONE & A HALF HOURS. REMOVE ANY SCUM FROM TOP OF STOCK, STRAIN THROUGH MUSLIN, RESERVE SIX CUPS OF STOCK.

COMBINE IN LARGE SAUCEPAN THE RESERVED STOCK, CREAMED CORN, CRUMBLED STOCK CUBES, EXTRA GINGER, CHOPPED SHALLOTS, SALT, PEPPER & SESAME OIL, BRING TO BOIL. MIX CORNFLOUR TO A SMOOTH PASTE WITH FOUR TABLESPOONS WATER, ADD TO SOUP, STIR UNTIL SOUP BOILS & THICKENS, REDUCE HEAT, SIMMER ONE MINUTE.

BEAT EGG WHITES & EXTRA WATER LIGHTLY, ADD TO SOUP IN A THIN STREAM, STIRRING WELL SHREAD CHICKEN BREAST, FINELY SLICE HAM. ADD HAM & 1 CUP OF CHICKEN TO SOUP, HEAT GENTLY. SERVE TOPPED WITH EXTRA FINELY CHOPPED SHALLOTS.

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