The cupboards were pretty much bare when i made this chicken soup. i have zero cooking experience in asian cuisine because it's so daunting - i mean i grew up watching iron chef where they could chop shallots perfectly in a blink and made foam from livers. crazzzzzzy stuff.
anyway, i gave chicken and sweet corn soup a red hot go and i think it's nicer than the one from the local chinese place...but i do get the feeling it's not a highly sought after chinese restaurant.
i bought kylie kwong's simple chinese cooking book and am going to make the master stock (30 mins apparently!) and use it in this to make it extra spesh.
happy souping! i'm off for some wontons.
Chicken and Sweet Corn Soup
2 chicken thighs, whole
2 eggs, lightly beaten
1.5 litres of chicken stock, i use my mum's homemade one
1 bunch of spring onions
2 corn cobs, kernals removed
2 tsp ginger sriracha sauce for spice if you like
Place half of the corn in a processor and blend until creamy
In a large pot on medium heat, add stock, creamy corn, chicken thighs, and ginger
Cook for 20 or so minutes then pull out the chicken thighs
Shred them and put the shredded chicken back into the pot
Add the spring onions, and remaining corn kernals
Cook for 5-10 minutes
Add in the eggs, stirring so it sort of scrambles in the broth
Serve into bowls with a squirt of sriracha and a couple of wontons if you can make them!