Post by Mrs. M on Jun 22, 2002 6:31:58 GMT -6
Mrs. M's Special Recipes...
Sweetcorn Soup with Chicken
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Notes from Mrs. M
Another starter for you this week. Sweetcorn soup is a traditional dish, and it’s very good for and extremely tasty!
This soup is always nicer if you’re using fresh sweetcorn. For convenience, tinned or frozen sweetcorn may be substituted. It has a wonderful rich flavour. When served with starchy foods like wholemeal bread this recipe makes a healthy balanced meal
Ingredients
450g (1lb) fresh sweetcorn on the cob, or 275g (10 oz) tinned or frozen sweetcorn
1 egg white
1 teaspoon sesame oil
1.2 litres (2 pints) chicken stock
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry (optional)
2 teaspoons finely chopped fresh ginger or dried ginger
¼ teaspoon freshly ground white pepper
2 teaspoons cornflour blended with 2 teaspoons water
225g (8 oz) freshly cooked skinless chicken pieces
Method:
1) If using fresh corn wash the cobs and remove the kernels with a knife. (You should end up with about 275g (10oz) of corn).
2) Mix the egg white and sesame oil in a bowl and set it aside.
3) Bring the stock to the boil in a wok and add the corn.
4) Simmer for 15 minutes uncovered and then add the Shaoxing rice wine or dry sherry (if using), soy sauce, ginger, pepper and cornflour mixture. Bring it back to the boil, then lower the heat to a simmer.
5) Add the chicken and then slowly pour in the egg white mixture in a steady stream, stirring all the time.
6) Ladle into a large soup tureen and garnish with spring onions.
7) Serve at once.
Plaigerised from:
www.kenhom.com/en_recipe.htm
Sweetcorn Soup with Chicken
Notes from Mrs. M
Another starter for you this week. Sweetcorn soup is a traditional dish, and it’s very good for and extremely tasty!
This soup is always nicer if you’re using fresh sweetcorn. For convenience, tinned or frozen sweetcorn may be substituted. It has a wonderful rich flavour. When served with starchy foods like wholemeal bread this recipe makes a healthy balanced meal
Ingredients
450g (1lb) fresh sweetcorn on the cob, or 275g (10 oz) tinned or frozen sweetcorn
1 egg white
1 teaspoon sesame oil
1.2 litres (2 pints) chicken stock
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry (optional)
2 teaspoons finely chopped fresh ginger or dried ginger
¼ teaspoon freshly ground white pepper
2 teaspoons cornflour blended with 2 teaspoons water
225g (8 oz) freshly cooked skinless chicken pieces
Method:
1) If using fresh corn wash the cobs and remove the kernels with a knife. (You should end up with about 275g (10oz) of corn).
2) Mix the egg white and sesame oil in a bowl and set it aside.
3) Bring the stock to the boil in a wok and add the corn.
4) Simmer for 15 minutes uncovered and then add the Shaoxing rice wine or dry sherry (if using), soy sauce, ginger, pepper and cornflour mixture. Bring it back to the boil, then lower the heat to a simmer.
5) Add the chicken and then slowly pour in the egg white mixture in a steady stream, stirring all the time.
6) Ladle into a large soup tureen and garnish with spring onions.
7) Serve at once.
Plaigerised from:
www.kenhom.com/en_recipe.htm