As the days of autumn get cooler and cooler, thoughts turn to hearty soups. A cup of chicken soup with fresh corn is a satisfying way to begin a meal, and a bowlful makes a meal all by itself.
Fresh corn adds substance and sweetness to this chicken soup. Prepare the chicken and stock a day or two ahead and refrigerate it until needed. Chili oil is available in the Asian-food section of most supermarkets and at Asian-food markets.
Cole Publishing Group
Chinese Chicken Stock
1 chicken (3 to 3 1/2 pounds), cut up (without giblets)
2 slices peeled fresh ginger, slivered
3 green onions, chopped
1 clove garlic, sliced
1 teaspoon salt
6 cups water
In a stockpot, combine all ingredients. Bring slowly to a boil; cover, reduce heat and simmer until chicken is very tender (2 to 2 1/2 hours). Remove chicken; when cool, discard bones and skin, and dice or shred meat. Strain stock, discarding solids. Cover and refrigerate meat and stock until needed.
Chicken-Ginger Soup With Corn
Makes 10 to 12 cups
1/4 teaspoon chili oil
1 medium carrot, thinly sliced
2 cups fresh corn kernels (2 medium ears)
1/2 cup fresh or frozen peas
cooked chicken meat (reserved from stock)
1 tablespoon cornstarch
2 tablespoons water
salt to taste
3 tablespoons thinly sliced green onion, for garnish
Prepare Chinese Chicken Stock (see recipe below) and skim from surface. In large saucepan over medium heat, bring stock to a boil. Add chili oil and carrot. Cover and simmer for 5 minutes.
Stir in corn and peas; simmer, uncovered, for 3 minutes.
Add cooked chicken. In small bowl, blend cornstarch with water. Blend into soup over high heat, stirring until soup boils, liquid becomes clear, and starchy taste disappears (2 to 3 minutes).
In medium bowl, beat eggs. Remove soup from heat. Slowly add eggs to soup, stirring constantly, until long threads form. Taste and add salt if needed. To serve, sprinkle soup with green onions.
Pub Date: 10/11/98