Sweet Corn And Chicken Soup
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Ginger (finely chopped fresh)1 tsp
Coriander Seed (whole)1 tsp
Whole Black Peppercorns1 tsp
Sesame Oil1 cup
Cornstarch1 cup
Water (cold)Directions:
1
Special equipment: cheesecloth Pour 10 cups water into a big stock pot and bring to a boil over high heat
2
While it's coming to temp, throw in the leek, carrot, and hunk of ginger
3
Place the coriander and peppercorns into a small square of cheesecloth
4
Tie with kitchen string and add to the pot
5
Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot
6
Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes
7
Remove the chicken and allow to cool
8
Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet
9
Return the stock to medium heat
10
Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil
11
Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork
12
(Or you can just slice it really thinly
13
) Turn up the heat to high and bring the soup to a boil
14
In a small bowl or measuring cup, mix the cornstarch with the water until smooth
15
Add half to the soup whilst stirring
16
Allow to boil until it's thickened to the soup consistency of your liking
17
(If it doesn't thicken, add the remaining slurry
18
) Turn the heat back down to medium
19
In another small bowl, beat the egg whites with a little water
20
Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup
21
Add the shredded chicken and rice vinegar
22
Cook for 5 minutes, allowing everything to warm through
23
Taste for seasoning
24
Serve with a splash of soy sauce and some of the reserved scallion greens