Chinese Corn Soup
This fluffy and delicious soup is created from a home made chicken stock recipe outlined below. If you chose to use packaged Chinese chicken stock, no problem – you’ll be able to make the soup in under 5 minutes!
(For optional home made chicken stock)
1 packet chicken necks (I found these in the dog food section of the supermarket!)
1 thumb ginger
Chopped carrots, onions, leeks, radish – any root vegetables without strong smell (so no celery)
Handful dried shiitake mushrooms
1 tin of creamed corn
400 ml of the above chicken stock OR 400ml hot water and 1tsp chinese chicken stock powder
2tsp potato starch
Wash the chicken necks under cold running water, then place in a sauce pan with the ginger and fill with water to cover. Add the chopped veggies and dried shiitake and bring to the boil. Skim all the scum from the soup, then reduce the heat and simmer for 2 hours, skimming off the scum as necessary. Finally use a sieve to separate the soup and throw away the solids.
Empty the can in a sauce pan and pour the chicken stock (home made or otherwise) over it and stir well. Bring to the boil, then reduce to a simmer and add the sake, sugar and salt and pepper to taste. Mix the potato starch with 4 tea spoons of water, then when dissolved completely, add to the pan and stir in. Finally beat an egg and stir in, together with a drizzle of sesame oil.
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Article source: http://sumokitchen.com/JapaneseRecipes/chinese-corn-soup/