Chinese Sweet Corn and Chicken Soup and The Overpriced Wok
Good Morning Everyone!
I hope you all are having a fabulous weekend. Mr. Noob Chef and I have been out and about having precious couple-time while Noob Chef Jr. has been having a “Grandma-cation”. That being said, I have a story to share with you while I was out on my date. I am notorious for shopping at Goodwill. I don’t know what it is that I love so much about thrift stores. Maybe it’s the rock bottom prices, or the ever-changing selection. But I get so giddy when I walk into our local Goodwill because I never know what I’m going to find. Today I found a menorah for 99 cents and a steel Chinese wok. As I was browsing the kitchen area I noticed the wok on the bottom shelf. My current wok has certainly seen its day, and in our house Asian food is a regular rotation menu item. Whether it’s bacon fried rice, or beef stir fry, lo mein noodles, or egg foo young, we are always whipping up something in our wok.
So after years of use the Teflon has started scraping away and the American-made brand has made the wok heavy, and clunky. Not so great for cooking. When I saw this new wok in Goodwill I instantly thought, “that’s perfect!”. I glanced at the price tag, saw $2.99, and put it into the cart. I was sold.
I kept browsing the store, looking at books and holiday nick-nacks, before heading to the register. Our usual routine is Mr. Noob Chef pays and I load everything up. So I was out of earshot putting away the shopping cart when I came back to pick up our belongings. As we walked through the door of our house I casually asked how much our total was. “Well”, he said softly, “That wok was 12.99”. I did a double-take at him. “What?!” I said surprised, “I thought it was 2.99?!”. I looked at the wok again, and sure enough what I had mistaken for a dollar sign was a faded little 1. I cursed under my breath and muttered a comment about aging eyes. Lesson learned: double check your prices before you put them into the cart.
The recipe today is Kylie Kwong’s Chinese Sweet Corn Soup. I used an immersion blender to mix up my corn, but authentically you leave the corn as-is in the soup. This dish was basic, simple, and very flavorful. I was reluctant to put the small amount of soy sauce in the soup, but it actually added quite a bit of flavor! So give this recipe a try and tell me what you think! 🙂 Comment below and I can’t wait to read your thoughts. Have a safe and wonderful 4th of July weekend everyone!!
Kylie Kwong’s Sweet Corn and Chicken Soup
Yields: 4 servings
- 4 cobs sweet corn
- 2 tablespoons vegetable oil
- 1 small white onion, finely diced
- 2 tablespoons ginger julienne
- 1 garlic clove, finely diced
- 1 teaspoon salt
- 1/2 cup shao hsing wine or dry sherry (Note: I used 1/2 cup cooking saké)
- 7 cups chicken stock
- 1 1/2 teaspoons light soy sauce
- 2 eggs, lightly beaten
- 1 tablespoons finely diced spring onions
- Remove kernels from corn cobs by running a sharp knife down the sides of each cob- you should have about 3 cups of corn kernels.
- Heat oil in a medium-sized heavy based pot and saute onion, ginger, garlic, and salt for 1 minute.
- Add wine or sherry and simmer for another minute or until liquid has reduced by half.
- Stir in corn and chicken stock and bring to a boil. Reduce heat and gently simmer for 30 minutes.
- Then stir through soy sauce. Lower heat and slowly pour in beaten egg creating thin “ribbons” throughout the soup.
- Serve soup in bowls and garnish with spring onions.
Note: I cooked my chicken separately and added it in after the soup was completely cooked.