Jackies Chicken Corn Soup Food

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
• Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
• Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
• Add the chicken, season with white pepper, and serve, garnished with scallions.

CHICKEN & SWEETCORN SOUP

Steps:

• Boil a large kettle of water. Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for about 2 mins - the meat will stick to the base of the pan, but this will add to the flavour. Pour in 1.5 litres of boiling water, stir in the vinegar, then cover and simmer for 2 hrs.
• Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl - you want around 450ml. If you have too much, return to the pan and boil with the lid off to reduce it. Transfer the onion from the sieve to a bowl with three-quarters of the sweetcorn. Blitz until smooth with a hand blender.
• Return the broth to the pan, and tip in the puréed corn, remaining sweetcorn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for 5 mins, then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and a few drops of sesame oil, if using.

CHICKEN CORN SOUP

Steps:

• Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones. The broth should never boil.
• Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it.
• Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. It is important to get the most "milk" from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the "milk". Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender.
• Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the "cob water" into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender.
• Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry.

EASY CHINESE CHICKEN AND CORN SOUP

Steps:

• Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
• Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
• Remove chicken breast from the stock and leave to cool for a few minutes then shred.
• Add corn to stock and bring to the boil over a medium heat.
• Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
• Add shredded chicken to soup.
• Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
• Serve topped with the sliced spring onions and enjoy!
• NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

CHINESE CHICKEN AND CORN SOUP RECIPE

Steps:

• 1. Bring the stock to simmering point in a small saucepan. Add the chicken and simmer, covered, for 5 minutes. Remove the chicken with a slotted spoon and allow to rest for 10 minutes. Strain the stock and set aside. Finely shred the meat with two forks. 2. Heat a wok over medium-high heat, add the vegetable oil and swirl to coat the side of the wok. Add the white part of the spring onion, the garlic and ginger and stir-fry for 30 seconds. Add the stock, water, corn kernels, creamed corn, soy sauce and rice wine. Stir until the soup comes to the boil. Reduce the heat and simmer for 10 minutes. 3. Meanwhile, stir the cornflour, sesame oil and 1 tablespoon of water together in a small bowl until smooth. Add a little of the hot stock, stir together, then pour this mixture into the soup. Bring to simmering point, stirring constantly for 3 to 4 minutes, or until slightly thickened. Add the chicken meat and heat through. Season to taste with salt and freshly ground black pepper. Serve immediately, topped with the spring onion greens.

OLD FASHIONED CHICKEN CORN SOUP

Steps:

• Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
• When chicken is done, remove to cutting board until cool enough to debone.
• While chicken is cooling, strain broth through a fine sieve.
• Debone chicken and cut meat into bite-sized pieces. Set aside.
• Add corn (frozen works fine)to broth and bring to a boil.
• Add celery and seasonings.
• Cook for 5 minutes.
• Add chicken and eggs.
• Cover and cook gently for 5 minutes.
• NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
• SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
• NOTE: This freezes well if you have not added noodles.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

SWEET CORN AND CHICKEN SOUP

Steps:

• Pour 10 cups water into a big stock pot and bring to a boil over high heat. While it's coming to temp, throw in the leek, carrot, and hunk of ginger. Place the coriander and peppercorns into a small square of cheesecloth. Tie with kitchen string and add to the pot.
• Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot. Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes.
• Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
• Return the stock to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil. Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork. (Or you can just slice it really thinly.)
• Turn up the heat to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with the water until smooth. Add half to the soup whilst stirring. Allow to boil until it's thickened to the soup consistency of your liking. (If it doesn't thicken, add the remaining slurry.)
• Turn the heat back down to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
• Add the shredded chicken and rice vinegar. Cook for 5 minutes, allowing everything to warm through. Taste for seasoning. Serve with a splash of soy sauce and some of the reserved scallion greens.

VELVETY CHICKEN CORN SOUP

Steps:

• In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
• In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
• Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• Add chopped scallion to garnish, and serve hot.

CHICKEN AND SWEETCORN SOUP

Steps:

• Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly.
• Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3-4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.
• Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using.