How to Make Chinese Corn and Chicken Soup Asian Cooking Recipe Cuisine

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China Corn and Chicken Soup


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.




Recipe makes for 4-6 Servings

1 chicken, quartered

8 oz can creamy corn

1 onion, peeled and chopped roughly

1 carrot, peeled and chopped roughly

1 stick celery, chopped

6 peppercorns

parsley stalks

1 bay leaf

1 quart water

salt

pepper


Directions:


Put chicken into wok with chopped vegetables, peppercorns, bay leaf, parsley stalks, seasoning and water
 
Bring to a boil. Reduce heat and simmer for 30 minutes. Strains and return stock to wok.

Discard the vegetables. Remove meat from chicken and cut into fine shreds.

Add undrained corn to stock and bring to a boil. Simmer for 5 minutes. Add chicken and cook for 1 minute.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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