This soup, adapted from Stuart Chang Berman's "Potsticker Chronicles" is delicious -- simple yet filling, and a new family favorite. The corn gives it a nice bit of crunch and sweetness.
In order to keep the corn-cutting mess to a minimum, I set a large colander in the sink and cut the kernels directly into the colander.
Sometimes -- especially if there is a bit hanging around in the refrigerator -- I add a stalk of celery, minced finely. Add it to the simmering stock and stir for 30-60 seconds before continuing with the corn and chicken.
This soup freezes very well, and so makes a good packed lunch for David, which he takes straight from the freezer so that there is less chance of making a mess in the lunchbox.
Preparation bowls are a must for most Chinese cooking, since the ingredients are added so rapidly that time is of the essence. Have everything ready before you start!
Chicken and Corn Soup
1 1/2-pound boneless, skinless chicken breast
3 ears fresh corn, or 1 can corn kernels
2 tablespoons dry sherry
1 tablespoon sesame oil
2 tablespoons cornstarch
4 cups chicken broth, preferably organic
Cut the kernels from the corn. Put the corn in a colander and let the kids rinse it thoroughly under cold water, breaking up the pieces (the larger the colander, the better!). Drain well.
Mince the scallions, and set aside.
Mix together the sherry and sesame oil in a small prep bowl. In another bowl or cup, mix together the cornstarch and 1/4 cup cold water; set aside.
Finely mince the chicken breast. (If your chicken is fresh, and you are more patient than I, remove the thin membrane that covers the breast, as that will make mincing easier. If you are using a breast from the freezer, thaw it only about 3/4 of the way, and mince it while it is still a bit firm.)
Bring the chicken broth to a full boil in a large pot. Add the minced chicken and corn. Stir well for 10 seconds.
Add the sherry and sesame oil mixture and the scallions. Stir once. Stir the cornstarch mixture briefly and slowly pour it into the soup, stirring constantly. Serve at once.
Makes about 5 servings. Active work time, 20 minutes.