RECIPES

Ho Lap Coon’s Authentic Chicken & Sweetcorn Soup

Thank you to my good friend Kenji, who shared this family recipe with with a small group of friends on a team trip for work many, many years ago, it has been on rotation in my house ever since! It has become one of our favourites. Simple to make, budget-friendly and warms my heart, reminding me of good times and good friends….
Meal Type: Dinner, Lunch
Serves:
Prep Time:
Cook Time:
Total Time:

Ingredients:

☐ 4 Chicken Drumsticks

☐ 4 L Water

☐ 1 x 400gm can Creamed Sweet Corn

☐ 1½ Cornflour

2 tbsp cold Water

☐ 2 Lg Eggs

☐ Salt & Pepper to taste

MethodL

  1. Place chicken drumsticks in a medium saucepan and cover with water. Bring to the boil. Simmer for 2 hours with the lid on, or until the chicken is falling off the bone. Reserve the water that the chicken was boiled in for the soup broth. Remove chicken skin and shred the chicken meat from the bone with a fork.
  2. Return the shredded chicken meat to the reserved water/broth and place on the stove over medium heat. Add creamed corn and stir. Make a cornlour slurry by mixing cornflour and 2 tbsp water, add to the soup while stirring. Soup can be made ahead of time and left until ready to serve.
  3. When ready to serve, return the soup to a medium heat until warmed through. Beat the Eggs until whites and yolks are combined, then add to the soup, stirring continuously to prevent clumps. Add salt and pepper to taste.
  4. Serve and enjoy.

tastee cheats

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