While I’m on a little bit of a roll, here’s a very good, very quick and easy chicken and corn soup, which relies for its excellence on a the deliciousness of home-made chicken stock. (I’m so smug that I had some in the freezer, and so sad that I’ve now used up the last of it – I must pick up some more necks and frames at the organic chicken stall at the markets this coming weekend). I made this tonight after we’d come home from work and spent two hours cleaning up the house in preparation for an inspection tomorrow. I hate cleaning and doing it in the evenings is very cross-making. But even though I only had about three molecules of energy left afterwards, that was sufficient to get this soup made. Life looks better now that we are full of good soup, and the house is clean and ready. Time to lie on the couch and read a novel.
1 onion, peeled, halved and finely sliced
olive oil
2 scallions, sliced, white and green parts kept separate
2 chicken thigh fillets, cut into 2 cm pieces
1 large thumb of ginger, peeled and finely chopped
chili flakes
2 – 3 cups of home-made chicken stock
1 large or 2 smallish cobs of corn, kernels sliced off
parsely or coriander leaves, chopped
sesame oil
salt and pepper
Saute the onion in olive oil until golden and soft. Add the white parts of the scallions and the chicken, and cook until the chicken is changing colour and getting slightly golden. Add the ginger, a big pinch of chili flakes, and most of the green parts of the scallions, and cook a further minute. Add the chicken stock and corn, and simmer for about ten minutes, until the chicken is cooked through and the flavours have come together. Add the rest of the scallions, the parsley or coriander, and a drizzle of sesame oil, and season to taste.
Serves two.