Shouldn't a chicken corn soup recipe produces a thick and creamy soup?
Yes and no. This chinese recipe produces a clear sweet broth using fresh corn on the cob. It is a sweet and refreshing 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.
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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
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