Time: 3.5hrs or 30mins if you use pre-made stock
I could be wrong but I don't think this soup is actually from Asia. I think it falls under the 'American Chinese Takeaway' category but it's my guilty pleasure. The very rare ocassions I get Chinese Takeaway, I'll always get a Chicken and Sweet Corn Soup.
• 1 large chicken carcass
• 1x chopped leek
• 2x chopped stalks of celery
• 4x cloves of crushed garlic with skin on
• 1x large chopped onion
• 2x large chopped carrots
• Large pinch of thyme and parsley
• 1L of chicken stock
• 150g of shredded chicken
• 2x eggs
• 1x tsp minced ginger
• 1x tsp minced garlic
• 1/2 cup of sweet corn
• 1x tbs corn flour
• 1x tbs vegetable oil
Step 1: Pop all the ingredients for your stock in a large pot and fill until everything is submerged with room temperature water. Let it come up to a boil and then simmer on low heat for 3hrs stirring occasionally.
Step 2: Heat up a tbs of vegetable oil and sauté the garlic and ginger with the shredded chicken until fragrant but not coloured.
Step 3: Create a mixture of with half a cup of the chicken stock and the corn flour and add it to the pot followed by the remaining stock, stirring as you add it. Bring to boil and let it simmer.
Step 4: Beat the two eggs and then slowly pour into the pot while stirring. Add the sweet corn and mix through. Serve immediately.