Cantonese Corn Soup
Food photography has changed my life a great deal. I'm not speaking about the just professional kind but more on the phenomenon of sharing food pictures in the social networks. Looking back 10 years ago, maybe even 5 years ago, if someone whips out a camera or phone and takes pictures of his food as soon as the waiter places it in front of him, what would you think? I'm pretty sure you would have stared and found it rather strange. Maybe I would have too. But things evolve fast and takes turns in the unexpected ways. Now it seems like it's not even normal NOT to take pictures of them (or maybe it's just me thinking!). And this soup wouldn't have been revived in my kitchen if not for these shared pictures.
I have two nephews who are in the middle of their
culinary school and everytime they finish their cooking, they take
pictures of their work and share them in Facebook. Being in the same
interest, I am one of their frequent viewers. One of the dishes they shared caught my eye - it was this Cantonese Corn Soup!
It had been really a long time since I last had this and I don't even understand how I could even forget one of my favorite soups! It was also timely because I am into making Asian soups from scratch since both my kids love them. I try not to give them the instant ones because they are not the healthiest food that I can give them. I was hospitalized once after having a cup of instant noodle soup for too much MSG content. So learn to read the labels first before purchasing one for your family.
Here it is - simple, delicious and with healthy ingredients. To access the recipe I made, please click on this link to take you to She Knows. It's a site where I often create recipes. In this link, you will access my profile page there. Thanks and enjoy your weekend! I will be in the mountains to catch the last snow of the season so check out my Facebook, Instagram & Google+ for the photos I am sharing from there!
Cantonese Corn Soup
Serves 2Ingredients:
- 2 tablespoons sesame seeds
- 2 tablespoons cornstarch
- 3 cups chicken broth
- 2 tablespoons olive oil (or other oil)
- 5 ounces white meat chicken, diced
- 1/2 teaspoon grated or finely chopped ginger
- 1 cup corn kernels
- Salt
- Pepper
- 1/8 cup finely sliced leeks, plus more for garnish
- 1 egg, lightly whisked
- 1 tablespoon sesame oil
- 1 tablespoon finely chopped chives, for garnish
- Over low heat, in a small saucepan, toast the sesame seeds for 2 minutes or until they start making popping sounds. Set aside.In a small bowl, whisk the cornstarch with a little bit of the chicken broth. Set aside.
- Over medium heat, in a medium saucepan that can accommodate the soup, sauté the chicken with olive oil until it is cooked through.
- Add the ginger and cook for 1 minute.
- Add the chicken broth and the corn, then let it boil. When it boils, add the cornstarch paste. Let it cook for about 10 minutes.
- Season with salt and pepper
- Add the leeks and cook for 1 minute.
- Turn off the heat.
- Pour the egg slowly into the soup while gently stirring.
- Serve in individual bowls and garnish with additional leeks, chives and toasted sesame seeds. Drizzle with the sesame oil. Serve hot.
