Chinese Chicken and Corn Soup

Name: Chinese Chicken and Corn Soup
Prep time: 24 h
Cook time: 1 h
Total time: 25 h
Yield: 8 serving(s)
Ingredients: 4 liters cold water; 3 garlic cloves, crushed; 2 bay leaves; 1 whole chicken, cut into pieces to fit pot; 1 tablespoon chicken stock powder; 2 (440 g) cans creamed corn; 2 (420 g) cans corn kernels (or use frozen corn kernels); 2 tablespoons cornflour; 5 eggs; 4 spring onions, sliced

Submitted by dale7793

"This is an amazing soup! A little extra effort required but very worthwhile."

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photo by Peter J

Ready In:: 25hrs
Ingredients:: 10
Serves:: 8

ingredients

4 liters cold water
3 garlic cloves, crushed
2 bay leaves
1 whole chicken, cut into pieces to fit pot
1 tablespoon chicken stock powder
2 (440 g) cans creamed corn
2 (420 g) cans corn kernels (or use frozen corn kernels)
2 tablespoons cornflour
5 eggs
4 spring onions, sliced

directions

Place water, garlic, bay leaves and chicken into a large pot.
Bring to the boil, simmer uncovered for 40 minutes.
Skim any scum from surface as it cooks.
Remove chicken and remove the meat from the bones.
Discard the skin and bones.
Remove bay leaves.
Shred the chicken into small pieces and add back to the stock.
Refrigerate the pot of chicken and stock overnight.
Next day, remove all of the fat from the top of the stock and throw it away.
Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
Bring to boil.
Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
Beat eggs in a small bowl.
Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
Serve soup garnished with the sliced spring onion.

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Reviews

made this a few times. It's very yummy. I always add sesame oil and sometimes a dash of soy or ginger depending on what I feel like. Sometimes I also add raw grated carrot into the bowls upon serving. I have also used it as a base for just using chicken legs or thigh fillets. thanks for posting

canthelpmyself
Soup turned out very tasty! This makes a lot of stock with four liters of water so I saved some stock for later use and used two cans of cream corn and one can of whole corn. I also added some fresh grated ginger, some soy sauce, a splash of mirin and a touch of toasted sesame oil. Thanks for the recipe!

jedi master in trai
"I'm in heaven", is the response I received from my honey when I cooked this. We were looking for something close to the "real thing" and this is sooo... close. Awesome!!!! Thanks!

Naturalcook
I made this for Friday dinner . Not really that much work . We dont have creamed corn in Israel so I put a can of corn in the blender . Our can sizes are different too , but the soup was very tasty , even better the next day .

Kinneret
Delicious! I made half the recipe using half a cooked roast chicken from the night before and it turned out great. Next time might try it with a splash of sesame oil as well.

Peter J