Asian Chicken and Corn Soup

Tip:  Read directions completely before preparing, "Mise en Place".

Ingredients:

2 tablespoons canola oil
2 cloves garlic, finely minced
1/4 cup white part of green onion, sliced thinly

1/4 cup finely minced celery
6 cups chicken stock, homemade stock or store bought chicken broth

1/2 pound diced, boneless, skinless chicken breast
1 (12 oz) bag frozen sweet corn
2 teaspoons soy sauce
1/8 teaspoon white pepper

1 teaspoon sesame oil

2 eggs, lightly beaten

3 tablespoons cornstarch, diluted in 1/4 water

1/2 cup chopped fresh cilantro leaves or scallion, for garnish, optional

chile oil for drizzling, optional

1/2 cup shitake mushrooms, sliced then sauteed in 2 teaspoons butter

Directions:

Let the bag of sweet corn thaw out, do not microwave. Set aside.

Using a food processor, or blender, add 2 cups of chicken stock and thawed corn, then blend until almost smooth, set aside.

In a large heavy bottomed pot, over medium heat, add canola oil, and then add garlic, celery, and onion and cook, stirring occasionally, until softened about 3-5 minutes.

Add the rest of the chicken stock and bring to a boil, add in chicken, creamed sweet corn, pepper, soy sauce, sesame oil then lower heat and simmer for 10 minutes.

Add diluted cornstarch and keep stirring the soup until bubbly, and thickened, simmer another 2 minutes and then slowly pour in beaten eggs into the soup, while slowly stirring in a circular motion, so that the eggs forms strings.

Remove pot from heat and check the seasoning. Add salt if needed. Dish out, and if desired sprinkle with some shitale mushrooms, scallion, or cilantro and drizzle with chili oil, serve warm. Enjoy!

Tip:  This soup is prepared in the same way as a “Chicken Velvet” soup by chopping the meat or seafood into small pieces and mixing it with egg whites, liquid and cornstarch.