Sunday, June 27, 2010

Chinese Chicken and Corn Soup

On Thursday, Nick and I drove down to Byron Bay. Last time we were down there we both became obsessed with the Byron Bay Kebabs which we would eat breakfast, lunch and dinner. You would think we would be sick of them after constantly eating them for 5 days but we both have been craving the juicy marinated beef, fresh salads, flavoursome sauces and the toasted pita bread ever since. And so we went on a half day roadtrip to Byron Bay and indulged in the kebabs on the beach. On the way back we stopped at The Spit in the Gold Coast. This is an area along the marina, at the end of which is a hotspot for fishermen and tourists. Here we watched the sunset over the water, see photo, and worked up an appetite for dinner.

I had left over pieces of chicken tenderloins and was craving soup for dinner so I made this asian style soup. A perfect way to end the day. I'm sure this isn't the correct way of making this soup but none the less it tasted delicious. Use homemade chicken soup if you have it, as it really does make a difference to the taste. I recommend using Real Stock rather than stock cubes if you don't have homemade.

Chinese Chicken and Corn Soup
Serves 2

- 1.5 cups chicken stock
- 1 small can of creamed corn
- 1 small can of sweet corn
- 2 tbsp light soy sauce
- piece of fresh grated ginger (approx 2/3 size of your thumb)
- 1 egg, beaten
- 3 chicken tenderloins, cooked and shredded (any cooked chicken can be used)
- 2 green onions, green part only, sliced finely

1. Bring chicken stock to the boil.

2. Add creamed corn, corn, soy and ginger and simmer for 10 minutes.

3. Reduce the heat to very low. Have the egg in a small bowl and using a whisk in the soup slowly drizzle the egg into the soup from a 15cm height.

4. Add chicken and green onions and bring to the boil. Take it off the heat and serve. Enjoy

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