Corn and Chicken Soup
Instead of scallions, try thinly shredded lettuce or cabbage.
- 4 cups Basic Chicken Broth
- 12 ounces corn kernels
- 1 tablespoon sake
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 egg white
- ½ pound (8 ounces) uncooked chicken meat
- 1 teaspoon cornstarch
- 1 egg
- 1 teaspoon sesame oil
- 2 cups water Scallions, chopped (optional)
In a soup pot, bring the broth to a boil. Reduce to a simmer and add the corn. Cook for 10 minutes.
Add the sake, curry powder, salt, and sugar, simmering for 5 minutes. Remove from heat.
Slice the chicken into thin shreds. Place the chicken in a bowl and stir in the egg white and cornstarch. Set aside.
In another bowl, whisk together the whole egg and the sesame oil.
In a small pan, bring 2 cups of water to a boil. Toss in the chicken mixture and cook for 20 seconds. Remove the chicken with a slotted spoon and drain the pan. Add the chicken to the broth-corn mixture. Gradually whisk in the sesame oil mixture. Take off heat and allow to sit briefly. Garnish with scallions and serve.
“Curry Powder” and “Garam Masala”
Curry powder is actually a blend of spices, invented by the British to resemble one of the famous masalas (spice blends) of India. In addition to ground coriander, cumin, mustard seed, turmeric, and other spices, good blends contain ground, dried curry (or kari) leaves, a typical spice of southwestern India. Garam masala (which means “hot spices”) is also a mixture of spices used in Indian cooking, and is available premade in specialty stores and many supermarkets. It is usually a combination of spices such as cardamom, cinnamon, cloves, nutmeg, cumin, and peppercorns; but, like curry, there is no standard blend.