Skip to main content
logo
Food Advertising by

Chinese Sweet Corn and Chicken Soup ~ 中式甜玉米鸡汤

This sweet corn and chicken soup, prepared the Chinese way, is a heart warming comfort soup, perfect for lunch or dinner.  The texture is velvety and didn't call for a can of creamed corn or whipping cream.






Chinese Sweet Corn and Chicken Soup ~  中式甜玉米鸡汤

Ingredients




  • 1 chicken frame, about 300 gm
  • 1 chicken breast, about 250 gm
  • 1 ear of sweet corn
  • 1 egg lightly beaten
  • 7 cups of water
  • Seasalt to taste
  • 2 Tbsp cornflour + 1 Tbsp water to thicken
  • Pepper
  • Mixed dry herbs (optional)
  • 1/4 Knorr chicken cube (optional)

  • Method
    1. Remove the husks and silks from the sweet corn, slice off the kernels vertically, set aside.  Chop up the corn cob.
    2. In a pot, bring the water to a boil, add in the chicken frame, corn cob and chicken breast.
    3. When the chicken is cooked, remove and let cool before shredding.
    4. Discard the chicken frame and corn cob.
    5. Pour in the corn kernels, let it simmer for a while.  Add in the Knorr chicken cube, give it a stir.
    6. Add in cornstarch thickening and sea salt to taste.
    7. Pour in the lightly beaten egg through the tines of a fork, stir.
    8. Ladle into serving bowls, add in a dash of pepper and a sprinkling of mixed dry herbs.

    Comments

    1. I love comforting and hearty soup like this and my family loves corn!

      ReplyDelete
    2. Cheah, that's a very hearty and comforting soup!

      ReplyDelete
    3. Very appetizing and absolutely moreish, Cheah.

      ReplyDelete
    4. Definitely one my favorite soups! Easy and delicious!

      ReplyDelete

    Post a Comment

    Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

    Popular posts from this blog

    Almond Butter Cake ~ 杏仁牛油蛋糕

    This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








    Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

    Ingredients

    250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





    Country style steam chicken

    This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

    Pandan Angku Kuih ~ 班兰叶龟糕

    I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

    I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














    Recip…