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Thursday, February 11, 2010

Chicken Corn Soup

I love soups... and Seattle provides many rainy days to enjoy a nice warm steaming bowl. Below is my Mom's recipe for one of my most favorite kind. Its Chinese originally but perhaps more popular in Pakistan than anywhere else. You can find plenty of stalls on the street selling it for not too much at all :-)

(prep time 30 mins + 2 hours for the stock)
(serves 4-6 ppl)


For the stock
Chicken wings about 18
Green/spring onions 3-5 stems (not bundles)
Ginger approx 1"x1" piece (quartered)
Water 5 cups
Combine the above ingredients together in a large stock pot and bring to a boil.
Reduce heat to medium low and boil for at least 2 hours. Keep the pot covered.
After its been boiling for 2 hours turn the heat off and allow it cool down so you can easily handle it.
Pour the stock through a strainer to separate the chicken and other bits and chunks.
Remove the skin and bones from the wings and pull off the meat. We will add this into the soup. If you want you can add a few drumsticks along with the wings when making the stock. Those are easier to clean and handle
compared to the wings.
For a nice fat free stock refrigerate it for several hours. The fat will rise to the surface and form a hard shell that can be easily scraped off.

OK lets move on. Some more ingredients.

Sweet corn 16oz can (Use a blender and give the corn a few 2 second pulses. The texture should be chunky not creamy)
Water 2 cups
Pepper 1 tsp (coarse ground)
Brown sugar 1/2 tsp

Cayenne pepper 1/4 tsp (optional)
Egg whites 3-4 large (lightly beaten)
Corn flour 2 Tbs (mixed with some water)

Re-heat the chicken stock and bring to a boil.
Add two cups of water, the chicken meat and the squished corn kernels.
Season with salt, back pepper, cayenne pepper and sugar.
Reduce the heat and pour in the corn flour slurry. Keep stirring to avoid any lumps that might form.
Reduce the heat even further and when the soup is just softly simmering slowly pour the egg whites in the center of your pot and keep stirring gently gently gently throughout. The eggs will cook and form flowy ribbons almost immediately.

So yummy with toasted bread and a little butter.


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