A few years ago now Yuye, myself and two friends decided to do a recipe app for the humble iPad. Some of my older readers may remember this as I mentioned it before and also posted up a few recipes from the collection.
However, it obviously didn’t go as planned. In fact, it didn’t take very long for it to fall through, as all it took was one person, and then two people to start slacking (that is uh…me, me, me and maybe some Yuye). Either way, I really didn’t want all the hard work to go to waste so I’ve decided to put the few remaining recipes up on the blog.
Be mindful that this was a few years ago, my photography and styling abilities were shocking back then (not that it’s improved or anything) and the layout of the photos were very different too. For one, Yuye had a lot of spare time and was the hand model as well as cook whereas now I have to do all of that myself which makes the method photos a bit difficult. I know, he definitely cooks way better than me and I’m still trying hard to convince him to share his talents on this blog with all of you.
As it’s getting colder and colder by the day, I’m starting to dig out my winter clothes and craving hot soups and stews. Time sure has disappeared quickly this year. Right now a hot bowl of the classic chicken sweetcorn soup would do wonders to chase away those autumn blues and bring a smile to my face.
Here’s one of my favourites and one of the easier soups to make, hope you enjoy it!
Question time: What do you like to eat when it’s cold? Do you have a favourite go to recipe?
Chicken Sweetcorn Soup
Time to prepare: 15 minutes
Time to cook: 15 minutes
Commonly seen in Chinese restaurants, Chicken Sweetcorn Soup is quick and easy to prepare and is rich in corn flavour. This version uses Chinese chicken powder to save preparation time.
– Using Chinese chicken stock instead of chicken powder is ideal. Regular chicken stock can also be substituted.
– Pre-cooked or canned chicken breast can be used to save time.
– Garnish with chopped coriander instead of spring onion for a refreshing change.
– Corn kernels (fresh or canned) may be used instead of creamed corn. Crush slightly in a mortal and pestle before use. Note that additional cornflour may be required to thicken the soup to the desired consistency.
– Shaoxin rice wine can be omitted if unavailable.
• 1 tbsp cooking oil
• 1 tbsp cornflour
• 600mL water
• 1 1/2 tbsp chicken powder
• 100g chicken breast
• 1 clove of garlic
• 250g creamed corn
• 1 Egg
• 1 tbsp Shaoxin Rice Wine
• 1 tsp sesame oil
• 1/2 spring onion
c. Slice chicken breast into 1cm strips, finely chop garlic and thinly slice spring onion.
1. Mix chicken breast with rice wine, season lightly. Let it sit for 10min.
2. Heat vegetable oil in a pan at medium heat and fry garlic and chicken for 2 minutes. Set aside to cool.
3. Bring water to a boil, dissolve chicken powder in the water and then reduce to medium heat.
4*. Flake chicken thinly using a fork.
5. Add creamed corn and flaked chicken to soup and simmer for 5 minutes.
6. Dissolve cornflour with 1/2 tablespoon cold and combine with egg. Stir mixture into soup.
7. Turn off heat and season with salt to taste. Stir in sesame oil.
8. Garnish with chopped spring onions and serve while hot.
*Flake along the grain of the chicken for a better result.