Last Saturday night I took two chicken breast fillets out to defrost. On Sunday morning I remembered that we'd decided that one was sufficient for the stir-fry that I was making.
So I took out a chicken carcase (I get them free from the butcher from time to time, and stick them in freezer) and made a good stock, poaching the spare chicken breast in it for a short while...
Then we had a lovely chicken and sweetcorn soup.
Chicken and Sweetcorn Soup: (serves 4)
1 litre good chicken stock (with sliced ginger if you like, although I found that adding grated ginger at the end was sufficient).
6 spring (green) onions
2 slices fresh ginger
12 oz creamed sweetcorn
1 chicken stock cube if you like extra flavour - I don't like extra additives
1 tsp toasted sesame oil
2 tblsp cornflour
1 egg white
4 ounces /100g shredded cooked chicken
Strain the stock and remove excess fat from the surface.
Chop 4 of the spring onions, grate the ginger and put in a pan with the stock, sweetcorn, stock cube and sesame oil, and season to taste with salt and pepper. Bring to the boil.
Blend the cornflour with a little cold water, stir it into the soup and cook for a minute till it thickens.
Whisk the egg white with two tablespoons of cold water and drizzle it into the soup, stirring continuously.
Add the shredded chicken and heat through.
Serve and garnish with the remaining spring onions finely chopped.
As I only made half the quantity, the remaining stock went into a green vegetable risotto which we had for dinner tonight.
1 comment:
Yummmm! The soup sounds delicious and the risotto sure looks it!
Post a Comment