Monday, May 4, 2009

Sook Muy Tong

Did you enjoy the long Mayday weekend? I did, very much. I came back to work this Monday morning, rejuvenated from three days of surf-all-you-want internet and much-appreciated quality time with the husband (who has no choice as he is desk-bound by virtue of his upcoming exams).

I've been so inspired by my cooking successes over the weekend that I couldn't wait to come home and try the next recipe that I have earmarked.

Now, I am no stranger to this soup - it is probably my most favourite soup in my childhood days (I can't decide whether it is this or watercress with pork ribs soup). I reckon my mum knew this because we had corn soup a lot. We weren't really finicky eaters but I guess a mother of three needs a sure-winner every now and then (and every now and then would appear to be very often).

Meanwhile, I am dying to buy something on Etsy but the husband will view my purchase as disturbing behaviour...More on this at an appropriate juncture, else you think I am exhibiting disturbing behaviour as well...

Cream corn and minced chicken soup
Adapted from The New Mrs Lee's Cookbook Vol 2

200g minced chicken
1/2 tbsp Chinese cooking wine
1 tsp salt
a dash of pepper
4 tbsp cornflour
1 l chicken stock
2 eggs, beaten
425g cream corn

Add wine, salt and pepper to the chicken. Dissolve the corn flour in 5 tbsp chicken stock and combine with minced chicken mixture.

Bring chicken stock and cream corn to boil. Add the chicken mixture and stir continuously for 3 to 5 minutes. Turn off the flame and pour the beaten egg into the hot soup while stirring.

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