AuthorGeo FoodsCategorySoupIngredients
Preparation
Boil a kettle of water. Break the carcass into a non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for two minutes. Pour in boiling water, stir in the vinegar, then cover and simmer for two hours. Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl – you want around 450 ml. Transfer the onion from the sieve to a bowl with three-quarters of the sweet corn. Blitz until smooth. Return the broth to the pan, and tip in the puréed corn, remaining sweet corn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for five minutes, and then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and serve.
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· 1 chicken carcass · 4 slices ginger · 3 garlic cloves · 2 teaspoons vinegar · 325 g can sweet corn · 3 spring onions · 100 g chicken · 2 teaspoons tamari · 2 eggsDirections
1Boil a kettle of water. Break the carcass into a non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for two minutes. Pour in boiling water, stir in the vinegar, then cover and simmer for two hours. Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl – you want around 450 ml. Transfer the onion from the sieve to a bowl with three-quarters of the sweet corn. Blitz until smooth. Return the broth to the pan, and tip in the puréed corn, remaining sweet corn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for five minutes, and then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and serve.
Ingredients
Directions
Boil a kettle of water. Break the carcass into a non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for two minutes. Pour in boiling water, stir in the vinegar, then cover and simmer for two hours. Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl – you want around 450 ml. Transfer the onion from the sieve to a bowl with three-quarters of the sweet corn. Blitz until smooth. Return the broth to the pan, and tip in the puréed corn, remaining sweet corn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for five minutes, and then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and serve.