Chicken and sweetcorn soup
Discussion
seem to want someCan I do the "souperheated" joke? Oh, go on... 
I doubt there is much more to it than stock, small bits of leftover chicken, and some sweetcorn. Most places I've tried it it has a rather 'artificial' texture to it, so I'd guess some gelatine, too...
I doubt there is much more to it than stock, small bits of leftover chicken, and some sweetcorn. Most places I've tried it it has a rather 'artificial' texture to it, so I'd guess some gelatine, too...
Edited by grumbledoak on Wednesday 14th January 09:53
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eLex said:
eLex said: its well boiled chicken stock thats been cooled in the fridge overnight to thicken it.
..so when you heat it up again it melts back to its original consistency??? I don't think so...My original thought for the thickening ingredient is the chef's phlegm, but it's definitely cornflour or some starch that thickens it.
My recipe would be (perhaps using the Pressure Cooker method described elswhere recently):
A 1000ml of good chicken stock
A handful of shredded chicken
1 small can Sweetcorn
1 small can Creamed corn
Soy sauce for seasoning
Sprin onions for garnish
I'd also start the whole thing off by frying some garlic & ginger in oil gently before adding the stock.
Simmer for 5 mins to make nice and hot the serve.
I'd avoid thickening it - as I don't reckon the soup needs it. But if you want to get the full 70's Chinese Takeaway tase - dissolve a teaspoon of cornflour in some water and stir this in the hot soup shortly before finishing.
Edited by prand on Wednesday 14th January 11:30
Edited by prand on Wednesday 14th January 14:49
This soup is one of my favourites, my recipe is a follows
1 ltr Fresh chicken stock with small bits of meat from the carcass.
1 small tin of sweet corn.
I fresh egg (per person) lightly whisked.
Splash Soy sauce
I table spoon Rice wine
I tea spoon Cornflower, mix with a little water to liquefy.
Method:-
Simmer stock, chuck in Sweet corn and bring back to boil.
Mix in rice wine and soy stir, remove from heat stir in the cornflower.
Drizzle the whisked eggs over a fork in a circular movement into the stock.
DO NOT STIR but leave for a couple of minutes for the egg to congeal and cook, then stir gently with a ladle and serve.
Lost count of the number I’ve cooked this over the years always a great intro to a home cooked Chinese meal.
1 ltr Fresh chicken stock with small bits of meat from the carcass.
1 small tin of sweet corn.
I fresh egg (per person) lightly whisked.
Splash Soy sauce
I table spoon Rice wine
I tea spoon Cornflower, mix with a little water to liquefy.
Method:-
Simmer stock, chuck in Sweet corn and bring back to boil.
Mix in rice wine and soy stir, remove from heat stir in the cornflower.
Drizzle the whisked eggs over a fork in a circular movement into the stock.
DO NOT STIR but leave for a couple of minutes for the egg to congeal and cook, then stir gently with a ladle and serve.
Lost count of the number I’ve cooked this over the years always a great intro to a home cooked Chinese meal.
Big Al. said:
This soup is one of my favourites, my recipe is a follows
1 ltr Fresh chicken stock with small bits of meat from the carcass.
1 small tin of sweet corn.
I fresh egg (per person) lightly whisked.
Splash Soy sauce
I table spoon Rice wine
I tea spoon Cornflower, mix with a little water to liquefy.
Method:-
Simmer stock, chuck in Sweet corn and bring back to boil.
Mix in rice wine and soy stir, remove from heat stir in the cornflower.
Drizzle the whisked eggs over a fork in a circular movement into the stock.
DO NOT STIR but leave for a couple of minutes for the egg to congeal and cook, then stir gently with a ladle and serve.
Lost count of the number I’ve cooked this over the years always a great intro to a home cooked Chinese meal.
Thats about right but using a tin of creamed sweetcorn's the best way, last time I looked for it in a supermarket they stopped selling it, but its still sold in choinese supermarkets.1 ltr Fresh chicken stock with small bits of meat from the carcass.
1 small tin of sweet corn.
I fresh egg (per person) lightly whisked.
Splash Soy sauce
I table spoon Rice wine
I tea spoon Cornflower, mix with a little water to liquefy.
Method:-
Simmer stock, chuck in Sweet corn and bring back to boil.
Mix in rice wine and soy stir, remove from heat stir in the cornflower.
Drizzle the whisked eggs over a fork in a circular movement into the stock.
DO NOT STIR but leave for a couple of minutes for the egg to congeal and cook, then stir gently with a ladle and serve.
Lost count of the number I’ve cooked this over the years always a great intro to a home cooked Chinese meal.
Hot and Sour soup is my favourite
Dead easy!
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