This is another of Adam's tried and true recipes, and his favourite Chinese soup. His inspiration came from his Aunty Soon-yong's homemade soup, but he said the next best thing was the soup he used to get every time he and his family went out to dinner at Seacrest Village Chinese Restaurant in Perth - which he was very pleasantly surprised to find out it's still open and with the same decor as it had back in the 90's. This is his recreation of an authentic Chinese-Australian dish.
Ingredients:
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| Photo taken by me. |
- 1L of chicken stock
- 1 400g can of corn kernels
- 1400g of can creamed corn
- 500 g of boneless skinless chicken thighs
- 1 2cm cubed piece of fresh ginger
- Sesame oil
Putting it all together:
Put the chicken stock, corn kernels (including the liquid) and chicken pieces together in a pot and set to simmer. Slice the white/solid sections of the spring onions & add them in too (save the green bits for serving).
Once the chicken is cooked and tender (40min or more) remove from pot and shred with a couple of forks. Stir back into the soup along with the creamed corn.
Peel then finely grate the ginger into the soup and add sesame oil to taste.
Bring back to the boil (you can thicken with a bit of flour or cornflour here if you like) then serve with a garnish of sliced green spring onion tops.