Sweet Corn and Chicken Soup

Name: Sweet Corn and Chicken Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon whole black peppercorns; 2 chicken breasts on the bone, with skin; 1 kilograms creamed-style corn; 1 carrot, chopped in half; 2 chicken bouillon cubes, crumbled; 59 milliliters cornstarch; 2 egg whites; 3 Tbsps finely chopped fresh ginger; 3 inches hunk fresh ginger; 6 servings Kosher salt and freshly ground black pepper; 1 leek, green parts too if you have em, sliced in half and thoroughly washed; 4 scallions, chopped finely, white and green parts (reserve some green for final garnish); 1 teaspoon sesame oil; 6 servings Soy sauce, for serving; 1 teaspoon unseasoned rice vinegar; 59 milliliters cold water; 1 teaspoon whole coriander seeds

Sweet Corn and Chicken Soup is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains approximately 21g of protein, 10g of fat, and a total of 321 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of hunk ginger, unseasoned rice vinegar, scallions, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the egg whites you could follow this main course with the Banana Pudding as a dessert. It works well as a reasonably priced main course for Autumn. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Special equipment: cheesecloth

Equipment you will use

Cheesecloth

Pour 10 cups water into a big stock pot and bring to a boil over high heat. While it's coming to temp, throw in the leek, carrot, and hunk of ginger.

Ingredients you will need

Carrot

Ginger

Stock

Water

Leek

Equipment you will use

Pot

Place the coriander and peppercorns into a small square of cheesecloth. Tie with kitchen string and add to the pot.

Ingredients you will need

Peppercorns

Coriander

Equipment you will use

Kitchen Twine

Cheesecloth

Pot

Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot. Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes.

Ingredients you will need

Chicken Breast

Whole Chicken

Equipment you will use

Pot

Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet.

Ingredients you will need

Carrot

Whole Chicken

Ginger

Leek

Stock

Equipment you will use

Cheesecloth

Return the stock to medium heat.

Ingredients you will need

Stock

Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil. Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork. (Or you can just slice it really thinly.)

Ingredients you will need

Soup

Creamed Corn

Sesame Oil

Green Onions

Whole Chicken

Ginger

Turn up the heat to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with the water until smooth.

Ingredients you will need

Corn Starch

Water

Soup

Equipment you will use

Measuring Cup

Bowl

Add half to the soup whilst stirring. Allow to boil until it's thickened to the soup consistency of your liking. (If it doesn't thicken, add the remaining slurry.)

Ingredients you will need

Soup

Turn the heat back down to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.

Ingredients you will need

Egg Whites