These girls are sisters who cook together (just like us!), they are from New Zealand and cook traditional and not-so-traditional Chinese food, everything they make looks so good! I always had this close-minded view of Chinese food as only consisting of: Chicken Balls, fried rice, and lots of MSG. But these sisters cook food that is easy, accessible and healthy, I'm totally on board!
If you're curious about Chinese food and want to try out a few recipes, take a look at their blog.
I've wanted to make this soup for a while and finally got around to it! It's probably the easiest soup I've ever made and it takes maybe half an hour.
For the corn, you can use canned, frozen, or fresh!
5 cups of chicken stock
1 chicken breast, cut into small pieces
1 tbsp soy sauce
3 tbsp tapioca flour (combined with 1/2 cup cold water)
3 chopped spring onions
1 tbsp chopped cilantro (optional)
First take half of your corn and blend with 1 cup hot chicken stock. Combine blended corn, whole corn kernels and 4 cups of chicken stock in a pot and bring to a boil. Marinade chicken with soy sauce and a pinch of salt. Turn down heat and add chicken, give it a few stirs. Bring soup back up to a boil. Take off of heat and slowly stir in the tapioca flour/water slurry. Put back on heat and stir until thickened, make sure it comes back up to a boil because tapioca flour must be coked through. Crack two eggs and whisk in a bowl (original recipe called for 3 but I only had 2, add 1 more if you want!). Season soup with salt and pepper, chop up spring onions and stir into soup, I added 1 tbsp chopped cilantro because I'm obsessed with cilantro and it goes well with corn. I also added some chili spice and black sesame seeds as well as a sprig of cilantro for garnish.
And that's it! Soo easy! It's like chicken noodle soup, so comforting!
You can use tapioca, corn starch or even arrowroot flour would work too!
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