[thechat] Recipe: Gingery Chicken Sweet Corn Soup

Madhu Menon webguru at vsnl.net
Thu Jan 30 13:47:00 CST 2003


This recipe was developed... about 4 hours ago. :)

An uncle of mine is visiting, so I have to make meals for him too. I come
back late from the gym (I'm an evening person), so I needed to make
something really fast for him. He usually has a light dinner and told me
that a light soup would suffice. Not having the time for any of my more
elaborate soups, I improvised this Chinese recipe and much to my surprise,
it turned out great for a dish that doesn't have any chilli in it.

This recipe can be made in 10 minutes if you're quick.

Serves 1 (can be doubled)

WHAT YOU NEED

Unsalted light chicken stock (the Chinese kind) - 1 cup (250 ml)
Fresh root ginger - 2 slices (roughly 2 teaspoons) left whole
Spring onions (scallions) - 1, chopped fine
Chinese yellow rice wine or a pale dry sherry - 1 tbsp
Light soy sauce or fish sauce - 2 tsp
Boneless chicken breast - 50 gm (or less - use your discretion) - chopped
into 0.25" * 0.25" pieces
Sweet corn kernels - 2 tbsp
Sugar - 1 tsp

-- Optional --
Lime juice - 1 tsp
Tabasco sauce - whatever you think is good, from 2 drops to 1 tsp
Cilantro leaves - 1 tsp - finely chopped

HOW TO MAKE IT

Put ginger, a few spring onion pieces, rice wine or sherry, and the stock
into a pan and bring to a boil. Simmer for about 5 minutes. While this is
simmering, chop up the chicken.

Add sugar, chicken pieces, sweet corn kernels, fish or soy sauce, and
simmer for 5 minutes. The chicken should be white with no sign of pink.
Overcooked chicken breast dries out and turns tough.

Um, you're done. Turn off the heat and stir in the rest of the spring
onion. Sprinkle cilantro leaves on top. Taste the soup. If you feel it's
fine, leave it. If you're feeling adventurous, add the lime juice and tabasco.


CHEF'S NOTES

* Don't be put off by the ginger. Do try it.

* This *can* be made with a decent stock cube but do check the salt
content. If it's too salty, you may have to omit the soy sauce.

* This is a light soup, well-suited as a palette cleanser. It has no exotic
ingredients except for the rice wine. (I wonder what a splash of whisky
would do instead.)


Feedback is welcome, of course. I want to know how this turns out, seeing
how easy it is.

Regards,

Madhu




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Madhu Menon
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