SOUPS: This soup has been a family favourite for many many years. Hope you'll like it too.

SWEET CORN & CHICKEN SOUP粟米雞湯:

 

 

 

½ lb. chicken breast meat                                           

1 x 398 ml can cream-style corn

1 x 341ml can whole kernel corn, drained                  

3 tbsp. tapioca or corn starch mixed with 3 tbsp. cold water

                              

½ cup boiling water                                                    

8 cups chicken stock                                                  

salt and white pepper                                                                                                              

seasoning for chicken:

    ¼ tsp. white pepper                                     

    1 tsp. salt

    ½ tsp sugar                                                  

 

 

 

Mince chicken and add in seasoning. Marinate 20 minutes; then pour in boiling water, stirring constantly to prevent chicken pieces from sticking together. Drain.

 

In a large saucepan, bring chicken stock to a boil. Add in cream corn and boil mixture for 5 minutes. Add salt and white pepper to taste together with chicken and corn kernels. Bring soup back to boil. Add starch solution into soup gradually to thicken to desired consistency.  Serve hot.