| Chicken & Corn Soup ~ This chicken & corn soup is welcomed at anytime of the year. Placing your ingredients in groups helps when the cooking starts. 1 chicken breast, skinned and boned ~ about 6 ounces 2 tbsp vegetable oil (peanut oil or sunflower oil is best) Group 1 3 scallions (green onions) sliced diagonally 1 red bell pepper, thinly sliced (or 1 green bell pepper) 1 clove garlic, crushed Group 2 1 small can baby corn on the cob (about 4 - 5 ounce can) 4 cups chicken stock Group 3 1 can whole kernel corn, drained ~ about 7 ounces 2 tbsp sherry 2 - 3 tsp bottled sweet chili sauce ~ Mai Ploy is a name brand and can be found on the internet. ~~~~~ 2 - 3 tsp cornstarch ~ see cornstarch paste 2 tomatoes, quartered, seeded, then sliced salt & pepper to taste chopped fresh cilantro for use as garnish ~ don't like cilantro use parsely 1. Cut the chicken breast into 4 strips lengthwise, then cut each strip into narrow slices across the grain. 2. Heat a wok until hot, add the oil, swirl around until it is very hot, but not smoking. 3. Add the chicken and stir-fry for 3-4 minutes, stir continually until almost cooked through. 4. Add Group 1 and stir-fry for additional 2-3 minutes. Add Group 2 and bring to a boil. 5. Add Group 3 and simmer for 5 minutes, stirring from time to time. 6. Make a cornstarch paste. Add to the soup and return to a boil, stirring until the sauce has thickened. Add the tomato slices, season with salt & pepper and allow to simmer for 1-2 minutes. Serve hot sprinkled with chopped cilantro. |
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