Happy New Year! Well more like Happy Chinese New Year as Iâ€™ve had a very looooong holiday itâ€™s a bit difficult to get back to blogging (and blog hopping). Â I hope the scheduled posts about easy holiday recipes I published for the past weeks were helpful. They could also be meals any time, any day.
I have been asked a lot if I cooked anything interesting in any of the places I went to or even back in my hometown. Â Well, aside from Carbonara for my brotherâ€™s birthday and occasional quick breakfast meals, none really. Â But Iâ€™ve enjoyed a humongous amount of delicious home-cooked meals by my parents, siblings and my sisterâ€™s kasambahay from the south, not to mention frequent visits to restaurants, food courts and eateries in search of good Filipino food. Â Iâ€™ve also had the pleasure of trying out the local cuisines in Singapore, Beijing, Hong Kong and Macau â€“ such wonderful cultural experience!
Six weeks passed by so quickly and back in reality, I am Interior Designer cum nanay cum home cook. And this is my favorite version of chicken and corn soup â€“ this isn’t the creamy version with perfect long strands of egg â€“ more like tinola with corn sans ginger, re-creating the soup served to us kids at a friendâ€™s place during archi-uni overnight projects.
- 200-250g boneless chicken thigh (or breast), cut into bite-size pieces
- Patis (fish sauce)
- Freshly ground pepper
- 4-6 cups chicken stock
- 3 cloves garlic, chopped
- 1 small onion, diced
- 1 cob sweet corn
- A handful of rocket leaves (or chili leaves)
- Salt (optional)
- Unhusk the corn and remove silk strands. Using a sharp knife, separate the kernels from the cob. Set aside. Prepare the rest of the ingredients.
- Heat oil in a big saucepan. Saute garlic until fragrant. Add chicken and sautÃ© for about a minute. Season with patis and freshly ground pepper. Continue to cook for another couple of minutes.
- Add onion and sautÃ© until transparent. Add chicken stock and bring to boil. Add corn kernels, cover with a lid and bring to boil. Lower heat and simmer for 30 minutes. Taste. Adjust seasoning with patis and pepper, and if necessary with a bit of salt. You may scoop out the chicken so as not to overcook or leave them to cook for another 10 minutes.
- Turn off the heat. Add the rocket leaves and close with a lid. Leave for a minute or 2. Serve warm.