I used to think that Corn Soup was really a bit weird. It sounded weird to me. The only corn I ever had were those steamed ones, corn on cob and even corn in the cup but never corn soup until a few years back when my mom made it during the Chinese New Year reunion dinner. It would have been absolutely rude not to drink them. Heheheehehe......and surprisingly, it was really pleasing to the taste buds.
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And somehow or rather I managed to come across this recipe in one of my recipe books and gave it shot and well, I no longer find corn soup weird. Hehehehehhe......
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Ingredients:-
- 750 ml (3 cups) chicken stock
-2 chicken breast fillets
- 3-4 corn cobs
- 1 tbsp oil
- 4 spring onion (acallions), thinkly sliced, green chopped and reserved for garnish
- 1 garlic clove, crushed
- 2 tsps grated fresh ginger
- 310g (10 1/2 oz) tin creamed corn
- 1 tbsp Chinese rice wine or dry sherry
- 2 tbsps soy sauce
- 1 tbsp cornstarch
- 2 tsps sesame oil
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1. Place the stock in a saucepan and bring to the boil. Add the chicken, cover and remove the pan from the heat. Allow the chicken to cool in the liquid. Remove the chicken with a slotted spoon, then finely shred the meat using your fingers.
2. Cut the corn kernels from the cobs to yield about 400g (2 cups). Heat the oil in a heavy-based saucepan or wok and add the spring onion, garlic and ginger. Stir for 30 seconds, then add the stock, corn kernels, creamed corn, rice wine and soy sauce. Stir until the soup comes to boil, then reduce the heat and simmer for about 10 minutes. Add the chicken meat.
3. Stir the cornstarch, sesame oil and 1 tbsp water together in a small bowl until smooth. Add a little of the hot stock, stir to blend, then pour this mixture into the soup. Bring to simmering point, stirring constantly for 3-4 minutes, or until slightly thickened.
4. Taste and if necessary, adjust the seasoning. Garnish with the chopped reserved spring onion.
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I hope you will like this as much as my family and I. Even my little Caitlin loves this dish......
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