Скачать или смотреть Recipe 237/365 - chicken and corn soup

Recipe 237/365 - chicken corn soup

Add 1KG chicken wings and 500g chicken breast in a large pan with 5L water. Add 1 whole garlic - peeled, 2 carrots - peeled and chopped, 3 small onions - peeled and chopped, handful of chopped fresh coriander, 18-20 black peppercorns, 2 tsp salt/to taste, 2 inch ginger - peeled and sliced. Mix well and bring to the boil. Remove scum. Cook on low flame for 30 mins and then remove the chicken breasts only and set aside. Shred the chicken breasts and carry on cooking for 1.5 hours on low flame. Strain the stock. Separate the meat from the bones and shred with your hands. Discard the bones. Transfer the stock to the same large pan and bring to the boil. Add both of the shredded chicken. Add half cup of boiled sweetcorn and half cup of crushed sweetcorn. Mix well and cook for 10 mins. Add black pepper powder to taste and mix well. Slowly add cornflour slurry whilst stirring (5 tbsp cornflour and 1 cup water mixed/adjust accordingly). Slowly add 2 egg whites whilst stirring. Add hot sauce to taste and mix well. Add dark soy sauce to taste and mix well. Add chopped fresh green chillies soaked in vinegar and mix well. Transfer to a serving bowl and add to taste: hot sauce, soy sauce, fresh green chillies soaked in vinegar. Enjoy!

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