Warm up on a frosty evening with a steaming hot bowl of Chinese chicken corn soup. The rich and creamy soup is the ultimate comfort food. Serve it with a warm piece of crusty bread for a perfect dinner.
Instructions
1. Combine the water, chicken, whole peppercorns, salt and parsley in a large dutch oven. Slice the onions and ginger root very thinly and add both to the chicken mixture. Cook the mixture covered over medium heat until the water comes to a boil.
2. Reduce the heat to low and allow the mixture to simmer for 1? hours. Spoon the fat from the top and drain the mixture, returning the stock to the dutch oven.
3. Trim 1 cup of chicken from the bones. Add it to the stock and set the remainder aside.
4. Chop several of the green onions very finely. Add the onions, bouillon, corn, sesame oil, pepper, grated ginger and the the remaining salt to the chicken stock in the dutch oven and bring the mixture to a boil over medium heat.
5. Mix the cornstarch with water and stir it into the dutch oven. Continue cooking the soup until it begins to thicken. In a small bowl, beat the eggs whites with water, and drizzle the mixture slowly into the stock as you stir it vigorously.
6. Slice the ham into small strips, and stir it into the soup along with the remaining chicken.
7. Serve the hot Chinese chicken corn soup in soup bowls, and garnish it with the remainder of the green onions, thinly sliced.
Tags: dutch oven, chicken corn soup, Chinese chicken, corn soup, green onions, medium heat, over medium
