Ingredients
-
4
-
3
-
2
-
1
-
1
-
2
-
2
-
2
-
5
-
4
-
-
-
-
-
Directions
Chinese Chicken and Corn Soup, This is an amazing soup! A little extra effort required but very worthwhile , Delicious! I made half the recipe using half a cooked roast chicken from the night before and it turned out great Next time might try it with a splash of sesame oil as well
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Steps
|
1
Done
|
Place Water, Garlic, Bay Leaves and Chicken Into a Large Pot. |
|
2
Done
|
Bring to the Boil, Simmer Uncovered For 40 Minutes. |
|
3
Done
|
Skim Any Scum from Surface as It Cooks. |
|
4
Done
|
Remove Chicken and Remove the Meat from the Bones. |
|
5
Done
|
Discard the Skin and Bones. |
|
6
Done
|
Remove Bay Leaves. |
|
7
Done
|
Shred the Chicken Into Small Pieces and Add Back to the Stock. |
|
8
Done
|
Refrigerate the Pot of Chicken and Stock Overnight. |
|
9
Done
|
Next Day, Remove All of the Fat from the Top of the Stock and Throw It Away. |
|
10
Done
|
Reheat Stock and Add the Stock Powder, Corn Kernels, Creamed Corn and Salt and Pepper to Taste. |
|
11
Done
|
Bring to Boil. |
|
12
Done
|
Put a Little Water Into a Cup and Mix in the Cornflour to a Thin Paste, Then Whisk Paste Into Soup. |
|
13
Done
|
Beat Eggs in a Small Bowl. |
|
14
Done
|
Pour Slowly Into Hot Soup, Stirring With a Pair of Chopsticks, to Form Thin Strands of Egg. |
|
15
Done
|
Serve Soup Garnished With the Sliced Spring Onion. |
