Restaurant Style Chicken Corn Soup

By Food Fusion · 120 min

Ingredients

Instructions

1. Boil and shred the chicken, then chop the corn: finely chop 1 cup of corn kernels until a paste forms, add the remaining corn and pulse once or twice.
2. Make the green chilli pickle: bring the vinegar, water, sugar and salt to a boil, pour into a jar and let it rest a few seconds.
3. Slice the green chillies, rinse them in cold water to let the seeds settle, then drain them and add to the pickling liquid; cover and rest for 1 hour.
4. Make the soup base: in a pot, combine the chicken stock, chopped corn, shredded chicken, white pepper, black pepper and salt; bring to a boil and skim off any scum.
5. Add the sesame oil. Mix the cornflour with the water and gradually stir it into the boiling stock.
6. Cook over medium heat for 1–2 minutes until the soup thickens.
7. Lower the heat. Whisk the egg well and pour it slowly into the soup, let it rest a few seconds, then stir gently.
8. Serve in bowls with boiled egg, pickled chillies, soy sauce, chilli sauce, crushed black pepper and salt, and garnish with spring onion.
9. Chicken stock: place onion, ginger, garlic, carrot, celery, crushed peppercorns and cinnamon in a muslin pouch and tie it closed. Put the pouch, water, salt and chicken bones in a pot and bring to a simmer, skimming scum.
10. Cover halfway and simmer on low for 2 hours. Remove the pouch, strain out the bones and stock, and use the stock (yields 3 liters).

Summarized from Food Fusion's video. Watch it for the details.

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