A real chicken soup, with a base of slowly simmered free-range stock, nourishes body and soul. This recipe is loosely based on Kylie Kwong's and brightens up the classic combination of poached chicken and sweet corn with fresh ginger, spring onions and soy sauce. We puree half the corn and leave the other kernels whole, so the resulting soup has a bit of texture which we further thicken with beaten egg. I could do with some right now and I'm writing this at 9 am. This soup freezes well; defrost before reheating gently until piping hot.
Free-range chicken, corn, onion, spring onion, garlic, ginger, chicken stock (bones, carrots, onions, garlic, celery, parsley, peppercorns). shaoxing wine, soy sauce (gluten free), egg, rice bran oil.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Scatter on coriander leaves and finely sliced spring onions to serve. For more substance, add some cooked noodles.