Skip to main content

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.
    Labels:

    Comments

    1. ann lowApril 26, 2016 at 6:44 AM

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

      ReplyDelete
    2. PHApril 26, 2016 at 1:20 PM

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

      ReplyDelete
    3. Angie's RecipesApril 26, 2016 at 3:10 PM

      Very appetizing and absolutely moreish, Cheah.

      ReplyDelete
    4. MedejaApril 26, 2016 at 8:06 PM

      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

    Mini lime marmalade chiffon cake

    These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
    51 comments
    Read on for the Recipe

    Kai Chai Paeng aka Little chicken biscuit

    K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
    24 comments
    Read on for the Recipe

    Braised Pork Ribs with Yam & Wood ear fungus

    I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
    28 comments
    Read more