Creamed Corn and Chicken Soup with Ham
Preparation: 30 min. Cooking: 115 min.
Total: 145 min.
- 2-1/4 lbs chicken
- 1 onion, quartered
- 6 black peppercorns
- 4 parsley sprigs
- 1 piece fresh ginger, about 3/4 in.
- 2 quarts water
- 2 tsp ginger, grated, extra
- 15-1/2 oz canned creamed corn
- 1-1/3 Tbsp low sodium soy sauce
- 1 tsp sesame oil
- 5 green shallots, sliced
- 1/4 cup cornflour
- 2 egg whites
- 2-2/3 Tbsp water, extra
- 5-1/4 oz ham, finely sliced
Bring first 6 ingredients to a boil in a large saucepan. Cover and simmer 1-1/2 hours. Remove chicken and strain stock into a bowl. Discard onion mixture and return chicken to stock. Let stand to cool. Cover and refrigerate overnight. Skim fat from cold stock, remove skin from chicken and meat from bones. Discard skin and bones. Chop meat finely.
Combine 6 cup of the stock, grated ginger and next 4 ingredients in a saucepan over high heat. Bring to a boil. Combine cornflour with 1/4 cup of the stock in a jar with a tight-fitting lid. Shake well. Add to soup, stirring until mixture boils and thickens. Simmer 1 minute. Refrigerate or freeze remaining stock for another use. Combine egg whites and extra water in a bowl Beat lightly and gradually stir into soup. Stir chicken meat and ham to soup with ham, heat gently.