(2lb) chicken (or chicken pieces)
2 liters (8 cups) water
2.5cm (1 in) piece green ginger
3 sprigs parsley
1 teaspoon salt
470g can creamed corn
2 chicken stock cubes
1 teaspoon sesame oil
4 tablespoons corn flour
4 tablespoons water
2 egg whites
2 tablespoons water
teaspoon grated green ginger
The base of most Chinese soups is a good
chicken stock. A whole chicken can be used. Some of the meat, when cooked,
can be shredded and added to the soup, the remainder used for another
meal. However, chicken pieces will serve the same purpose.
You will need about 1kg (2lb) of
chicken pieces. Economical chicken backs give good stock. Put chicken or
chicken pieces into saucepan, add water, peppercorns, peeled and
sliced ginger, peeled and quartered onion, parsley and salt. Bring to
boil over medium heat, skim well to remove any scum; reduce heat and
simmer gently, covered for one and a half hour. Remove any scum from top
of stock, strain, reserve six cups of the stock.
Combine in large saucepan the reserved chicken stock, creamed
corn, crumbled stock cubes, extra ginger, chopped shallots, salt, pepper,
and sesame oil, bring to boil. Mix corn flour to smooth paste with the
four tablespoons of water, add to soup, stir until soup boils and
thickens, reduce heat, simmer one minute.
Beat egg whites and extra water lightly, add to soup in a thin
stream, stirring well.
meat from chicken or chicken pieces, shred finely (you’ll need about one
cup shredded chicken). Add chicken meat to soup, heat
gently. Top with extra chopped shallots.
5. Serves 6.