This soup spells comfort food for me right from the Eddie's Kitchen days. Eddie's Kitchen was one of the first Chinese restaurants in my hometown of Pune where I used to go with my family as a kid. This week I've been sick with a cold and was longing for this very soup. There is a big Chinese community around where I live now and several authentic Chinese restaurants. I love my salted fish chicken fried rice and still remember my first time trying Sichuan-style fish which gave all of us tingly tongues! All the same it was great to make this soup at home and enjoy it for three days straight.
Serves 4 as a starter (generous cup serving).
You will need
chicken breast, boneless skinless 1
cream-style corn 1 15 oz can
cream-style corn 1 15 oz can
shaoxing rice wine 2 tbsp
soy sauce 1/2 tbsp
chicken stock 1 carton
egg 1 large
sesame oil 1 tsp
cornflour 4 tbsp
salt and pepper to taste
Method:
- Chop up the chicken breast into small pieces and let marinate in ~2 tbsp shoaxing wine (optional) and 1/2 tbsp soy sauce.
- Beat the egg in a bowl and set aside.
- Heat the cream-style corn and the chicken stock in a medium-sized saucepan.
- While that gets heated through, make a slurry of the cornflour in a bit of water.
- When the chicken stock and corn mixture is hot, add the diced chicken.
- Once the chicken is cooked through (probably 7-10 mins), add salt and pepper to taste. Also give a good stir to the cornflour slurry as it may have settled, and pour it into the saucepan while stirring the mixture.
- Once the mixture has thickened a bit (can take 3-4 mins), drizzle the beaten egg into the soup in a thin stream while continuously stirring. Add a teaspoon of sesame oil. Turn the heat off after the egg has cooked which will be fast.
- Serve the soup hot as a starter or with some Chinese fried rice.
