Does anywone have a recipe for a simple chinese chicken and sweetcorn soup?
CHICKEN AND SWEET CORN SOUP 4 sticks celery 1 med. onion 1 sm. head leek 3 ears of corn or 1 lb. frozen niblets 2 breasts of poached chicken 3 pts. chicken stock 2 tbsp. corn/sunflower oil 4-6 tbsp. cream Neatly chop onion, celery, and leek. Heat oil in large pot and gently fry off celery, onion, and leek for 10-15 minutes until without color (softened). Add chicken stock and simmer for 20 minutes. Add corn and simmer for 10 minutes. Poach chicken in a little of the stock. Slice and add to soup. Stir in cream. Season to taste. NOTE: Add chicken at the last moment or it can become tough, stringy or soggy, if added too soon.
Shandong Chinese chicken INGREDIENTS 2 tablespoons melted butter 1/2 cup white vinegar 1/4 cup water 1/2 cup mayonnaise 2 tablespoons prepared horseradish 1 tablespoon white sugar 3/4 teaspoon ground black pepper 1 pinch salt 4 chicken leg quarters DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and brush the foil with melted butter. In a medium bowl, mix together the vinegar, water, mayonnaise, horseradish, sugar, salt and pepper until well blended. Coat each piece of chicken heavily with the sauce, and place onto the prepared baking sheet. Bake, uncovered, for about 45 minutes in the preheated oven. Baste occasionally with remaining sauce. Chicken is done when the juices run clear, and the meat is no longer pink. Serve with rice or noodles.
I don’t know if this is what you have in mind, but this is for what a lot of chinese people call “dian hua tiang” aka “egg flower soup.” It’s a pretty common soup. :] Ingredients: can of chicken broth can of kernel corn 2 eggs corn starch optional I know these aren’t very detailed instructions, but it’s mostly based on personal taste. All you have to do is boil the chicken broth [add some water if you like so it isn’t too salty] then add the corn. For the eggs, beat them in a bowl first and then run them through a strainer over the pot to make it “fluffy” and sort of strand like. Let it come to a boil, and then add a little corn starch if you want to thicken the soup. You can add whatever you want to the soup. If you want more eggs, then use more eggs. It’s pretty simple, you don’t even have to follow the steps in order, except that you need to put the liquids in the pot first. You can also add some white pepper for taste.
Very easy, with a little bite due to the chillies and ginger – I often increase amounts to really get the sinuses going and warm diners up in the winter, it’s up to personal preference. For a heartier meal, you could add some cooked rice vermicelli to the diners’ bowls before ladling in the soup. Serves 4 – 6 (depending on size of servings) … 5 cm piece ginger, peeled and finely shredded Heat stock in large saucepan to a gentle simmer. Combine shredded chillies, shredded ginger and minced garlic together, add to stock with creamed corn, and corn kernels. Simmer on a slightly higher heat for about 5 minutes, stirring occasionally until ingredients and flavours are well combined. Add chicken fillets. Cook a further 15 minutes until chicken is cooked through. Remove chicken fillets to a bowl and allow to cool a little. Using two forks, shred into small threads or bite sized pieces, depending on preference. Add spring onions to soup and continue to simmer for 5 minutes or so; return chicke
