Chinese chicken and sweet corn soup

  

The soup itself has various hidden components and techniques. It generates a lovely depth of flavor by beginning with a mirepoix onion, carrot, and celery. You're going to never cook a soup without the white pepper, which is another hidden ingredient.

 

1 tbsp olive oil

1 brown onion finely diced

1 stick celery finely diced

1 carrot finely diced

2 cloves of garlic minced

4cm ginger grated

1.5L Massel Chicken Style Liquid Stock

1 1/2 tsp white pepper

1 tbsp soy sauce

400g can of creamed corn

400g can sweet corn kernels or frozen corn

2 chicken breast fillets skin-off

tbs corn flour

2 tbsp water

2 eggs beaten

2 spring onion greens removed and set aside

Salt and pepper to taste

Sesame oil

 

In a pressure cooker, heat the oil. Fry the onion, carrot, and celery for three to four minutes, or until the onion is softened. Fry for a couple of minutes till the ginger and garlic are cooked through.

Mix in the stock, white pepper, soy sauce, creamed corn, and corn kernels completely. Then season with salt and pepper to taste, followed by the entire chicken fillets. Bring to a boil, then close the pressure cooker cover.

Cook for thirty-five minutes, then release the pressure when it is safe to do so and remove the cover. Shred the chicken fillets with two forks. Place aside. Make a slurry using the cornflour and water. Mix the slurry well into the soup. Increase the heat to brown/sear the soup until it reaches the desired consistency, then remove from the fire.

While the soup is still hot, gently swirl the soup to make ribbons with the beaten egg. Continue until the entire egg has been used.

Thinly slice spring onion leaves and add to soup. Return the chicken to the soup, give it a good swirl, and serve. Pour a small amount of sesame oil into each plate.