With the colder weather setting in, this term the Yaralla cooking progranm is focusing on creating soups for our weekly Education/Health lunch. This week’s chicken and corn soup is a fusion of European cooking inspired by classic Asian style flavours.
1x tin creamed corn
1x tin corn kernels
1x whole BBQ chicken
1x bunch spring onions
2-4 cloves of garlic
1.5-2L of chicken stock
2x sachets chicken noodle soup
- Remove the skin from the BBQ chicken and strip the meat from the bones. Finely dice the cooked chicken meat and set aside.
- Slice the spring onions into thin slices. Lightly fry in oil in the bottom of a large saucer until soft (any oil is fine, but peanut is great, sesame is luxurious).
- Finely dice the garlic cloves and fry briefly with the softened spring onions (or use minced garlic from a jar for convenience, 1 teaspoon = 1 clove).
- Add the chicken stock to the saucer (we made ours by stirring stock powder into hot water at a ratio of 1 teaspoon per 250ml, add a higher concentration of powder for a more intense flavour).
- Add the chicken meat. Stir ingredients through the liquid. Bring to the boil, turn the heat down and simmer for a few minutes.
- Add the chicken noodle soup, stir through and cook for 2-3 minutes (check the packet for specific cooking time).
- Once the noodles are cooked, turn off the heat and serve into bowls.
- Instead of a BBQ chicken, you could boil a fresh, uncooked whole chicken in some water with salt, pepper, garlic and (optional) ginger and use this freshly cooked meat instead. Keep the water and use that as your stock, yielding two ingredients with the one action.
- Supermarkets often have discounted BBQ chickens near closing time later at night. The chicken can be purchased in advance and used days later if refrigerated until use.
- We used stock powder and water to make our stock as it is far cheaper than buying pre-made liquid stocks, which are actually made from the same product in the factory and packaged in cartons. One tin of stock powder makes over 20L of stock for the same price (or less) as a 1L carton of liquid stock.
- Double the quantity of corn for a fuller, heartier soup.
- If you prefer a thicker soup broth, add a tablespoon or so of cornflour to thicken the liquid. This is how many Chinese restaurants achieve that thick, smooth, almost gluggy consistency.
- Try eggs to the soup as the noodles cook. Beat the eggs, stir the liquid and slowly pour the eggs into the whirlpool you’ve created by stirring for a smooth, velvety finish to the eggs and a layer of sweetness.