A refreshing light soup made from chicken bones with cream corn and carrots.
Ingredients:
2 fresh deboned chicken drumsticks or chicken fillet
Thick chicken broth (from chicken drum bones)
1 packet of Sweet Corn Cream Style
1 packet of Sweet Corn Kernel Style (not in the photo)
1 large carrot (diced into small cubes)
1 tablespoon of dried scallops (optional)
Method:
In a saucepan, add the debone chicken drumsticks into the home prepared chicken broth together with the dried scallops and bring to a boil.
Transfer the two pieces of cooked chicken drumsticks into a plate and leave it to cool.
In the same saucepan with chicken broth, add the packet of cream corn and carrot cubes and bring to a boil.
You may need to remove some scrums from the cooked broth if required with a metal sieve.
Shred the chicken fillet into small strips and add into the boiling broth.
You may need to add some corn starch to thicken the chicken corn soup to your likeness.
Drizzle some sesame oil before turning off the fire.
Heat up the soup before serving.
Note:
This is my son childhood favourite soup.