Turns out there is no hiding sweetcorn. It's colour is a bit of a giveaway. However, a few Chinese flavours, and liquidising it, do make it more palatable to the sweetcorn disliker in the house.
Serves 6 small bowls
2 mugs frozen sweetcorn
1l boiling water
2 chicken stock cubes
1 handful shredded, cooked chicken
1 bunch spring onions, finely chopped
1 tsp grated garlic
1 tsp grated ginger
1 egg, beaten
1 tbsp sunflower oil
1tbsp sesame oil
Soy sauce to serve
If you are going to liquidise, cook the sweetcorn in the boiling water according to the cooking instructions on the packet, When cooked, do not drain. Just process with a stick blender and leave to one side
Gently fry the garlic, ginger and the white part of the spring onions in the sunflower oil for a few minutes. Add the liquidised sweetcorn with it's cooking liquid, the whole sweetcorn and l litre of just boiled water, and add the crumbled stock cube. Cover and bring to boil.
Simmer covered for 5 minutes if using whole sweetcorn. Stir in the shredded chicken. Beat the egg in a bowl with the sesame oil and green spring onion tops. Dribble the beaten egg through a fork over the simmering soup. Stir, and serve with soy sauce to taste.
Twitter: leesashomemade
Instagram: leesashomemade
Facebook: Leesa's Homemade
No comments:
Post a Comment