This traditional soup, so familiar in Chinese restaurants, is usually a thin soup, made with canned creamed corn boiled in water. A creditable version can be made with canned corn, but I prefer fresh corn, and you will too. This soup is almost a puree, quite like a chowder.
Taken from the book ‘The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table’, by Eileen Yin-Fei Lo
Chinese chicken stock is made similarly to the French style, except the mirepoix is substituted by scallions, ginger and garlic.
- Yield : 4-6 servings
- Corn kernels - 1 Lb., fresh, preferably sliced from fresh ears
- Chicken stock - 4 1/2 cups, Chinese style
- Chicken cutlets - 1/2 Lb., cut into 1/4 inch dice
- Ginger - 1 Tsp., grated
- White pepper - 1/8 Tsp.
- Cornstarch - 2 1/2 Tbsp., mixed with --
- Water - 2 1/2 Tbsp.
- Scallions - 1/3 cup, finely sliced
- For the marinade
- Egg whites - 2 ea., beaten
- Salt - 1/2 Tsp.
- Sugar - 1 Tsp.
- Sesame oil - 2 Tsp.
1. Put the corn kernels and a cup of the chiken stock in a blender and process to a course puree. Reserve.
2. Mix the marinade ingredients in a bowl and add the chicken. Toss to coat well. Allow the mixture to rest for 20 minutes.
3. Put the remaining stock in a pot with the ginger and white pepper. Cover and bring to a boil over high heat. Add the pureed corn mixture and stir. Cover the pot, lower the heat, and simmer, leaving the lid partially open, for 5 minutes.
4. Return the heat to high and add the chicken and marinade. Stir well, separating the chicken pieces. Allow to return to a boil. Lower the heat and simmer for 3 minutes, stirring frequently to prevent sticking.
5. Raise the heat to high and add the cornstarch mixture slowly with one hand, stirring with the other to ensure smoothness. Cook until the soup thickens and bubbles. Turn off the heat. Taste for seasoning. Transfer to a heated tureen, sprinkle with scallions, ad serve.