Chinese Chicken and Corn Soup Recipe
Description
Discover the warmth and comfort of this delightful Chinese Chicken and Corn Soup, perfect for sharing with family and friends, especially during colder months. This savory dish is a staple in many Asian households, featuring tender chicken and sweet corn in a flavorful broth.
Recipe Overview
| Attribute | Details |
|---|---|
| Total Time | 25 hours |
| Prep Time | 24 hours |
| Cook Time | 1 hour |
| Servings | 8 |
| Rating | 5/5 (5 reviews) |
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | cups cold water |
| 3 | garlic cloves, minced |
| 2 | bay leaves |
| 1 | whole chicken |
| 1 | cup corn kernels |
| 1 | cup cornflour |
| 2 | eggs |
| 2 | spring onions, sliced |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 681.3 |
| Total Fat | 31.6 g |
| Saturated Fat | 8.9 g |
| Cholesterol | 238.2 mg |
| Sodium | 503.3 mg |
| Carbohydrates | 66.5 g |
| Fiber | 6.8 g |
| Sugar | 3.9 g |
| Protein | 41.2 g |
Instructions
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Prepare the Broth: In a large pot, combine the cold water, minced garlic, bay leaves, and whole chicken. Bring the mixture to a boil over high heat, then reduce to a simmer. Allow it to simmer uncovered for about 40 minutes, skimming off any scum that rises to the surface.
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Shred the Chicken: Carefully remove the chicken from the pot. Once it is cool enough to handle, discard the skin and bones, then shred the meat into small pieces. Return the shredded chicken to the pot and remove the bay leaves.
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Refrigerate Overnight: Allow the soup to cool before refrigerating it overnight. This helps to enhance the flavors and allows the fat to solidify at the surface.
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Prepare the Soup: The next day, remove the pot from the refrigerator. Skim off the solidified fat from the top and discard it. Reheat the stock over medium heat. Add stock powder, corn kernels, and creamed corn, seasoning with salt and pepper to taste. Bring the mixture back to a boil.
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Thicken the Soup: In a small bowl, mix the cornflour with a little water to create a thin paste. Gradually whisk this paste into the hot soup to thicken it.
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Add Eggs: Beat the eggs in a separate bowl. Slowly pour the beaten eggs into the simmering soup while stirring continuously with chopsticks to create delicate strands of egg.
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Garnish and Serve: Once the soup is hot and well mixed, serve it garnished with sliced spring onions for a fresh touch.
Enjoy the ultimate comfort of homemade Chinese Chicken and Corn Soup, a delightful dish that warms the heart and nourishes the soul.
