I couldn’t guarantee that my chick-corn soup truly holds any medicinal properties…but it’s certainly really tasty, nutritious and comforting and I crave it every time I am feeling a little bit poorly! Although it’s probably just a good excuse to have it on a regular basis!
Ingredients (4-5 serves)
4 cobs of sweet corn
1 white onion, finely diced
2/3 spring onions, finely sliced
3cm knob ginger, finely diced
1 garlic clove, finely diced
2 tbs vegetable oil
1⁄2 cup Shao Hsing wine
7-8 cups reduced salt chicken stock
1 can of creamed corn
2 chicken breast, cut into thin slices
3 tbsp coriander, chopped
3 tbs light soy sauce
2 eggs, lightly beaten
1 tsp sea salt
1. Start by removing the corn kernels from the cobs, using a sharp knife as per below.
2. Pre-heat the vegetable oil into a large heavy-based non stick saucepan and cook the onion, half of the spring onion, garlic, ginger for a couple of minutes. Add the wine and let it reduce for another couple of minutes. Add the corn and cook for a further minute, add the creamed corn and then stock. Let it simmer for 45 minutes on medium heat.
3. Remove impurities from the surface, add the chicken to poach in the soup, season with soy sauce & coriander and let it simmer for another 5 minutes. Stir in the egg for a few seconds.
4. Serve into large bowls and garnish with a few leaves of coriander, remaining spring onions.
Feel free to top it up with a few bits of red chili if you fancy…!