Chinese Corn Soup
I've made this with Crab Meat and Chicken, and both are delicious. To make with Crab Meat, follow the same recipe, substituting the Chicken for Crab Meat.
Start your journey by cooking Chicken and making a Broth. I always cook a Whole Chicken, so that I have left overs. Make the Chicken and Broth a day before to reduce cooking time.
Organic Ingredients: Serves 6
For Chicken & Broth:
1 Whole Pastured Chicken
8 Cups drinking Water
1 Onion, peeled & quartered
6 Spring Onion (tops only), use about 4 inches of the top of the Spring Onion, the very green part that's usually discarded. Chop the whole of one or two into small rings and reserve for garnishing. The rest of the Spring Onion can be kept refrigerated for a few days or frozen for later use.
A thumbs worth of fresh Ginger, peeled and cut in half
1 Tsp. Turmeric Powder
1/4 Cup Apple Cider Vinegar
Celtic Sea Salt
Optional if you have them: Star Anise, whole, a few stars will do. 1/2 Tsp. Fennel Seeds. 2-3 Bay Leaves.
For the Soup:
8 Cups Chicken Broth
2 Cups Brown Chicken Meat, shredded then chopped small (Sub. Crab Meat)
2 Tbsps. Oriental style Sesame Oil, organic or non-gmo
1 Tbsps. Organic Brown Sugar
4 Tbsps. Organic Soy Sauce
2 Tbsps. Organic Rice Vinegar
2 Lbs. Organic frozen Sweetcorn
2 Tbsps. Organic Corn Starch mixed with 2 Tbsps. Cold Water (for thickening)
2 Pastured Organic Eggs, beaten by hand with a sift or fork until mixed
Method
Place all Chicken & Broth ingredients on a large stainless steel pot and bring to a boil. Remove and discard any scum that rises, cover and reduce heat to a low simmer. Cook for 2 hours. Allow to cool, remove Chicken from pot and sift the Broth discarding Spring Onion Tops, Ginger, Onion and any of the whole Spices you used. Shred Chicken and discard Skin & Bones. Chop into small pieces. My preference is to use the Legs, Thigh and Wing Meat for Soup and save the Breast for Salads.
Cook frozen Sweetcorn per packet instructions and drain excess water. Blitz in a food processor, making sure not to process too much, so that instead of a smooth paste, you still have some corn kernels in tact..
Bring 8 Cups Stock to a boil in a stainless steel pot, add Brown Sugar, Soy Sauce and Rice Vinegar and stir. Bring to a boil and let bubble for two minutes while the flavor of the Vinegar dissipates.. Add Corn Puree and cook for a few minutes. Taste and adjust seasoning, I always add a little more Soy Sauce and a sprinkle of Salt. Stir and cover, cook on low heat for a few minutes to let the flavors integrate. Add Chopped Chicken and cook for a minute. Add Corn Starch and Water mixture and cook for a further 5 minutes on medium heat while stirring. For the final minute of cooking, add in your beaten Eggs and stir for a minute. Add Sesame Oil and remove from heat.
Garnish with Spring Onions. Add a few drops of Sesame Oil and Soy Sauce to serve