Topic: Chicken
Since my first Chicken Stew with Corn on the Cob was successful, I tried to cook it again last night with different variation. Before, I used corn on the cob only but last night I added cream-style corn on it, I also used little amount of broth and I made the soup a little bit thicker since I added corn flour on it. The taste was really different from the previous one and there were corn in every scoop of soup.
Ingredients:
600 g stewing chicken, sliced into serving portions
2 pcs. corn on the cob cut into 4
1 can 270 g cream-style corn
4 pcs. dried mushrooms, soaked in water then sliced
1 stalk lemon grass, sliced
1 medium onion
2 tbsp. crushed ginger
3 cloves garlic
1 tbsp.fish sauce
3 tbsp. sweet chili sauce
4-5 cups chicken broth/water (you can add more water if desired)
1 1/2 tbsp. corn flour dissolved in 1/4 cup water
juice of 1 lemon
1/4 tsp. tumeric powder (optional)
salt and pepper to taste
2 stalks green onions, sliced into 1 inch length
chopped corriander
Directions:
1. Combine tumeric powder and chicken, mix well.
2. Combine broth/water, onion, garlic, ginger and lemon grass in a pot, bring to a boil.
3. When boiled, add chicken, corn on the cob, mushrooms, salt and pepper, simmer over medium-high heat for 15 minutes or until done.
4. Add sweet chili sauce, fish sauce, lemon juice and cream-style corn. Stir. Cook for 1-2 minute.
5. Add the cornstarch mixture and cook for 1 minute or until the soup is thicken. Adjust the seasoning. Add the green onions and cook for few seconds.
6. Turn off heat, serve and garnish with the chopped corriander.