Shouldn't a chicken corn soup recipe produces a thick and creamy soup?
Not this one. This chinese recipe produces a clear sweet broth using fresh corn on the cob. It is a sweet and refreshing soup starter. If you are suffering from a sweltering summer heat, make this as it is thirst quenching yet nourishing.
Although I am all for ingredient substitution but I have to say that the corn on the cob is a must for this soup. Please do not use frozen sweet corn or canned corn.
If you have some dried red dates in the larder, throw a couple in to further sweeten the soup.
Short on chinese herbs? Stock up at 1stChineseHerbs.com
You can use the slow cooker or the thermal cooker to make this soup.
Enjoy!
Ingredients
1 small chicken
2 corns on the cob
2 slices of ginger
1.5 to 2 litres water
Directions
- Clean the chicken and cut into smaller pieces
- Parboil the chicken pieces
- Cut the corn cobs into several sections, rinse and drain
- Bring the water to a boil in a pot
- Add the parboiled chicken, corn pieces and ginger
- Bring back to a boil and cook for 20 minutes
- Lower the heat and simmer gently for 2 hours
- Bring to a boil and add salt before serving
Recipe link: Chicken corn soup recipe
Search within this site:
