Thursday, September 16, 2010

Oriental Corn on the Cob and Chicken Soup

This is not a thick and creamy soup. This recipe produces a clear 'sweet' broth using sweet corn on cob. I am using chicken for this soup but you can replace with pork ribs. I have some dried red dates in my pantry so I pop them into. If you don't have any then don't worry about it.

  • 500g chicken parts with bone (I use drumsticks), clean
  • 5 chicken feet (optional), remove claw and clean
  • 2 fresh corns on the cob, remove leaves, silk, stalk and chop to chunks
  • 1 inch ginger, peel
  • 1 bulb garlic, removes papery skin only
  • 7 red dates (optional)
  • 2 litre water
  • salt, sugar, pepper to taste
  1. Combine all ingredient (except for salt, pepper and sugar) and 2 litre water in a stock pot at high heat. Cover the lid.
  2. When the water boils, reduce heat to medium, let the soup simmer for an hour and a half. If you need to add more water simmer for another half an hour after you add water. 
  3. Add in salt, sugar and pepper, let it simmer for another 15 minutes and serve. 

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