sharing recipes from one generation to the next
2 litres of homemade chicken stock
4 cloves of garlic
2 cobs of corn
Pour the stock into a large pot, add the roughly chopped onion and the peeled and crushed garlic cloves. Cut the corn kernels from the cobs then add both to the pot. Cover the pot and bring to the boil, reduce the heat and simmer covered for about 15 minutes. Remove and discard the corn cobs then puree the corn in the stock. I use a stick blender to do this.
Add to the pot:
350g chicken trimmings cut into small pieces or minced
1 small carrot, sliced
2 sticks of celery, sliced
Kernels from 1 cob of corn
80g rice noodles broken into small pieces
5 cm root ginger julienned
1 tablespoons of soy sauce
1 teaspoon of Chinese 5 spice powder
Salt and pepper to taste
Return the pot to the heat, return to the boil and simmer for 10 minutes.
Makes approx 3 litres of soup.