Chicken velvet & sweetcorn soup
Servings: 4
A variation of the chicken sweetcorn soup you get in Chinese restaurants. I found this recipe in a book ages ago and can't for the life of me remember the title of the book. I do remember that the velvet in the name, comes from the purée made from chicken meat and egg white.
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Ingredients
- 1 Large Chicken Thigh Boneless, *breast optional
- 1/2 tsp Salt
- 2 Egg Whites Beaten till frothy
- 1.25 L Chicken Stock I usually cook my chicken thigh in salt and use this water as my base
- 1 1/2 Tbsp cornflour - heaped Cornstarch
- 250 g Sweet Corn Tin - Creamed
- 1 tsp Sesame Oil
- 2 Tbsp Chinese Rice wine or dry sherry
Instructions
Chicken Stock
- Boil a chicken carcass, in some salt water - This liquid will be your stock
- Keep the water you cook the thighs or breasts for this recipe and it becomes the base for the soup
Chicken Velvet
- Chop the cooked chicken very finely until it is almost a paste
- Place in a large bowl, add the salt & 2 tablespoons water & mix well to combine
- Fold in egg whites
Sweetcorn Soup
- Put the chicken stock into a large saucepan & bring to the boil
- Combine the cornflour & 1 tablespoon of cold water in a small bowl to make a smooth paste. Add this to the pan with sweetcorn
- Bring back to the boil and cook until thickened, about 1 minute
- Stir in the sesame oil, rice wine & chicken velvet.
- Reduce heat to low, stir well & simmer for 2-3 minutes.
- Serve immediately