Chinese Chicken And Corn Soup

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 liters cold water
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 whole chicken, cut into pieces to fit pot
• 1 tablespoon chicken stock powder
• 2 (440 g) cans creamed corn
• 2 (420 g) cans corn kernels (or use frozen corn kernels)
• 2 tablespoons cornflour
• 5 eggs
• 4 spring onions, sliced

Recipe

• 1 place water, garlic, bay leaves and chicken into a large pot.
• 2 bring to the boil, simmer uncovered for 40 minutes.
• 3 skim any scum from surface as it cooks.
• 4 remove chicken and remove the meat from the bones.
• 5 discard the skin and bones.
• 6 remove bay leaves.
• 7 shred the chicken into small pieces and add back to the stock.
• 8 refrigerate the pot of chicken and stock overnight.
• 9 next day, remove all of the fat from the top of the stock and throw it away.
• 10 reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
• 11 bring to boil.
• 12 put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
• 13 beat eggs in a small bowl.
• 14 pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
• 15 serve soup garnished with the sliced spring onion.