Chicken & Sweet Corn Soup with Spring Garlic
- 3 cups chicken stock
- 2 x 200 g skinless chicken breast fillets, trimmed, cut in half lengthways
- 1 tbl vegetable oil
- 4 spring onions, thinly sliced, white and green parts separated
- 2 spring garlic* bulbs finely chopped
- 2 teaspoons finely grated fresh ginger
- 250 ml (9 fl oz/1 cup) water
- 3-4 corn cobs , kernels removed
- 420 g (15 oz) tin creamed corn
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine
- 1 tablespoon cornflour (cornstarch)
- 2 teaspoons sesame oil
- Bring the stock to simmering point in a small saucepan. Add the chicken and simmer, covered, for 5 minutes. Remove the chicken with a slotted spoon and allow to rest for 10 minutes. Strain the stock and set aside. Finely shred the meat with two forks.
- Heat a wok over medium-high heat, add the vegetable oil and swirl to coat the side of the wok. Add the white part of the spring onion, the garlic and ginger and stir-fry for 30 seconds. Add the stock, water, corn kernels, creamed corn, soy sauce and rice wine. Stir until the soup comes to the boil. Reduce the heat and simmer for 10 minutes.
- Meanwhile, stir the cornflour, sesame oil and 1 tablespoon of water together in a small bowl until smooth. Add a little of the hot stock, stir together, then pour this mixture into the soup. Bring to simmering point, stirring constantly for 3-4 minutes, or until slightly thickened. Add the chicken meat and heat through. Season to taste with salt and freshly ground black pepper. Serve immediately, topped with the spring onion greens.
*What is spring garlic? Spring garlic is young garlic that has been harvested prior to it being fully formed into a bulb with individual cloves. The flavour is not as intense, but delicious and ‘garlicy’ nonetheless. The eating of spring garlic is very common in Europe and has become increasing popular in Australia.
Why eat spring garlic? Besides the fact that it tastes great, Australian garlic is not readily available this time of year. People are forced to purchase garlic imported from China or Spain that has been bleached and treated with chemicals that are banned in Australia. When you buy spring garlic you are getting the opportunity to eat Australian garlic for a longer period of time during growing season.
How to use spring garlic? Simply chop the bulb up finely and use it like you would a clove of garlic. It is delicious!