Another cold night......calls for Sweet Corn Chicken Soup!!!

Growing up in India the Chinese food we ate was completely different and adapted to the spicy palate of the population......in fact I wonder if its still Chinese, but its yummy!! This is a soup we ate fairly regularly and its our favorite Chinese soup, the corn kernels and the mild rice vinegar along with the nutty sesame oil give it a multitude of flavors and each ladle full of soup is sheer
happiness!!! However since we can't find it in restaurants here I came up with this recipe for my family! We love this soup and if you want to spice it up a bit add some chopped jalapenos as a garnish instead of the cilantro! Enjoy!

A vegetarian version of the soup would just have finely chopped green beans and carrots instead of the chicken!

Most of the ingredients can be found in an Asian grocery store.



Sweet Corn Chicken Soup

Chicken on the bone 1lb
Cornstarch  about two teaspoons

Sea Salt
Fresh ground pepper
One egg white beaten
Sweet corn one can
Spring onions
Sesame oil
Soy sauce
White Rice vinegar
Olive Oil
Whole pepper corns about 10
Muslin cloth ---to add pepper corns in and remove later
Carrots two  medium sized
Leek one
Cilantro a bit chopped fine just for garnishing
Cold Water 1/2 gallon


Chop the spring onions and roughly cut up the carrots and leeks (since we will remove the carrots and leeks  from the chicken stock later). Clean the fat off the chicken. Heat one tablespoon olive oil and add spring onions and  add the chicken pieces. Stir for two minutes and add  the water to make a stock. Now put in the carrots and leeks and add some sea salt and wrap about ten whole pepper corns in a muslin cloth and drop into the stock then remove later. Bring to a slow boil and let the chicken cook.

In about 15 to 18 minutes the chicken can be removed from the stock. Also remove the muslin cloth with the pepper corns and the carrots and leeks with a perforated spoon. Keep the stock on lower heat now and add two teaspoons  of cornstarch mixed in a little cold water to this stock slowly. The cornstarch thickens the soup so add slowly and watchfully so as not to thicken the soup too much. Open the can of sweet corn and stir into the soup.

As the chicken cools down use a couple of forks to pull the meat off the bone and add back to the stock. Add a dash of sesame oil, white rice vinegar and soy sauce and check soup for salt and pepper.Slowly add a drizzle of beaten egg white into the soup and it makes wispy white clouds in the soup! Garnish with chopped cilantro and serve hot.