Chicken and Sweet Corn Soup …

Chicken and Sweet Corn Soup

 

As a young teen growing up, Mum and Dad would take us to our local restaurant for a treat, the Oriental Chinese Restaurant.  It was located in Southport and had been there as long as I could remember.  If memory serves, it only had room for around eight or nine tables and each one was complete with a red and white vinyl tablecloth, a small vase of plastic flowers and little white salt and pepper shakers.  Ahh, the memories!  And, of course, our dinner always started with a familiar bowl of hot Chicken and Sweet Corn Soup, so I’ve always had a soft spot for this soup.  Fast forward more years than I care to admit, and the little white timber building that was the Oriental is no more as it has been bulldozed in the name of progress, the Gold Coast Light Rail Project.  Anyway, in honour of my trip down memory lane, here’s my version of this popular soup.

 

Chicken and Sweet Corn Soup ...
 
Author:
Ingredients ...
  • 1 litre (4 cups) chicken stock
  • 1 tablespoon soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 1 tablespoon cornflour
  • ¼ cup water
  • 1 x 420g can creamed corn
  • 1 x 420g can corn kernels, drained & rinsed
  • pinch salt
  • 3 egg whites
  • 2 – 2 ½ cups shredded barbecue chicken
  • 3 larges slices leg ham, chopped
  • 1 teaspoon sesame oil
  • 4 green shallots, finely sliced
Method ...
  1. Place chicken stock in a large saucepan with the soy sauce and fresh ginger and bring to the boil. Reduce heat and simmer gently for 2 – 3 minutes.
  2. Blend the cornflour and water together until smooth and combined, gradually stir into the stock mixture. Stir gently for 2 – 3 minutes until stock thickens slightly.
  3. Add the creamed corn, corn kernels and salt, stirring occasionally.
  4. Add the shredded chicken.
  5. Whisk the egg whites together in a bowl with a fork. Gradually pour the egg whites into the soup stirring continuously with a large spoon. The soup needs to be hot enough so that the egg white sets as it’s poured forming long, noodle-like strings.
  6. Add ham, half the shallots and sesame oil and stir through.
  7. Ladle into soup bowls and serve immediately. Garnish with extra shallots and any left over diced ham and chicken.

 

Clever Tricks, Tips & Hints …

 

If you don’t cook with fresh ginger (or don’t have any available), store-bought minced ginger works just as well.  If you buy a barbecue chicken and other ingredients in the morning, most of the chopping and preparation can be done throughout the day.  If so, the soup only takes about 10 – 15 minutes to put together.  This soup is surprisingly filling and for convenience, I use the Continental ready-made chicken stock as it’s quick and easy and the flavour is quite good.

So tell me, what soup do you like to order when you go out for a Chinese meal?
 

Comments

  1. I love this soup too. My mum made it a lot while we were growing up :)

  2. Hey Sandie, is this mum’s recipe ?

  3. Chicken and sweetcorn soup, now that sounds delicious….Thanks for sharing the recipe.

    Simon

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