Monday, February 27, 2006

Chicken and corn soup #2, comfort food#3

Described elsewhere in my blog, this is another all-round comfort treat, and with corn so fresh and sweet at the moment it’s a great way of taking advantage of the abundance of the piles of corn at roadside stalls, markets, or even your local fruit & veg shop. I’ve been lectured many times by Canadians about the only way of eating corn: bend the stalk of a corn plant over the simmering pot, take back the husk and silk and as you plunge it into the boiling water cut it from the plant. Rustic, cute and absolutely delicious, but not, I fear, practical in an inner city apartment. However I do love fresh corn in soup, so after the production of Jewish/Asian Penicillin, this is a lovely way of using fresh corn.

Heat the stock, add a spoonful of grated ginger, a crushed garlic clove, a spoon of soy and Shaoxing rice wine and good slug of sesame oil. Add some shredded poached chicken meat. Take the kernels off two or three cobs of fresh corn and add to the soup, bring to the simmer for 5 minutes or so, until the corn is cooked and the chicken meat heated through. Serve garnished with spring onions. Optional extra, for a more hearty meal, is a handful of cooked noodles in the bottom of the bowl before you ladle over the soup.

Eat well and prosper!

2 Comments:

Anonymous augustusgloop said...

And I do love rapidly swirling a beaten egg into the broth -- it creates pretty fine ribbons and adds a little more protein, substance and viscosity to your soup.

4:51 PM  
Blogger Reb said...

Oooooo yeah - the egg drop! I love that too. Especially when you use crab meat instead of chicken and all sort of twirls together. YUM

8:19 AM  

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