Happy New Year! Well more like Happy Chinese New Year as I’ve had a very looooong holiday it’s a bit difficult to get back to blogging (and blog hopping). 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. Well, aside from Carbonara for my brother’s birthday and occasional quick breakfast meals, none really. But I’ve enjoyed a humongous amount of delicious home-cooked meals by my parents, siblings and my sister’s kasambahay from the south, not to mention frequent visits to restaurants, food courts and eateries in search of good Filipino food. I’ve also had the pleasure of trying out the local cuisines in Singapore, Beijing, Hong Kong and Macau – 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 – this isn’t the creamy version with perfect long strands of egg – more like tinola with corn sans ginger, re-creating the soup served to us kids at a friend’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 sauté for about a minute. Season with patis and freshly ground pepper. Continue to cook for another couple of minutes.
- Add onion and sauté 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.